BBQ Leeks with Grated Egg Dressing
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BBQ Leeks with Grated Egg Dressing
Recipe By Courtney Roulston
Ingredients
4 whole large leeks
80 ml (1/3 cup) Squeaky Gate extra virgin olive oil
sea salt and pepper to taste
2 free range eggs, hard boiled and chilled
1 tsp Coles dijon mustard
½ lemon, zest and juice
1 tbs capers, rinsed, chopped
¼ cup Coles deli green olives, pitted, chopped
3 cornichons, finely chopped
2 tbs flat leaf parsley, chopped
2 tbs chives, finely sliced, leave some aside for garnish
Method
Heat a BBQ plate to a medium heat. Trim the green tops from the leeks and slice in half lengthways (leaving the root on as this will help the leeks hold together while they grill). Drizzle with 30ml of extra virgin olive oil and season with a little salt. Grill the leeks for 4-5 minutes, each side, or until tender on the inside and charred on the outside. Remove from the grill and place onto a tray. Cover the tray with aluminium foil to steam the leeks through for 2 minutes.
Meanwhile, boil the eggs in a pot of salted water for 10 minutes to hard boil. Place into a bowl of iced water. Once cool enough to handle, peel and set aside.
For the dressing, whisk the mustard, lemon zest, lemon juice, capers, olives, cornichons, parsley and half the chives with the remaining extra virgin olive oil. Season with pepper and taste to see if the mixture needs any extra salt.
Remove the leeks from the tray and place them onto a serving platter cut side up so they hold the dressing. Pour any juices from the leek tray into the dressing and mix in. Spoon the dressing over the leeks then using the large side of a box grater, grate the eggs all over the top. Garnish with extra chives and a little more lemon zest before serving.
*Optional: serve with roast chicken on grilled fish.
