Ingredients:

• 6 baby leeks, or 3 mature leeks
• Olive oil
• Splash of white wine vinegar
• Sea Salt
• Fresh black pepper
• Small handful of basil leaves

Method:

• Start by washing the leeks.
• Cut off the root. If you are using mature leeks cut them in half lengthwise.
• Discard the outer layer of mature leeks. Only discard the outer layer of baby leeks if looks tough.
• Get a pot of boiling water on the go, and bung the leeks in there for a couple of minutes – until softened. Prepare an ice bath.
• Plunge the leeks into the ice bath, to stop further cooking. An overcooked leek is just as bad as an undercooked one.
• Heat up the BBQ, grill pan or oven broiler to high.
• Drain the now cold leeks, and dry gently using a paper towel. Toss with a little olive oil, and place on the grill, or under the broiler.
• Grill just for a couple of minutes, until lightly browned, and the grill lines appear.
• Toss them into a bowl, and add another splash of olive oil, and a smaller splash of white wine vinegar. Add a pinch of sea salt, and some freshly ground black pepper.
• Cut the basil leaves into thin slices (chiffonade), and add those into the bowl of leeks. Gently toss to combine and serve immediately.

sourced from: mattikaarts