We have yet to discover a better celebration of the humble leek than giving it the Season Griddle Pan treatment in this comforting recipe. We love scooping up the labneh with some bread, but that's because we're greedy.
Number of servings: 4
Cooking time: 1 hour
Preparation time: overnight
Ingredients
Leek: 2 sticks
Vegetable oil: 2 tbs
Salt and pepper: a pinch
Miso-soy glaze:
Miso: 1 tbs
Soy sauce: 1 tbs
White rice vinegar: 1 tbs
Honey: 1 tsp
Sesame oil: 1 tsp
Salt and pepper: a pinch
Seaweed crumble:
Seaweed: 2 sheets
Panko breadcrumb: 5 tbs
Peanuts: 3 tbs
Sesame seeds: 5 tbs
Sesame oil: 3 tbs
Salt and pepper: a pinch
Labneh:
Authentic Greek yogurt: 400g
Salt: 1 tsp
Extra virgin olive oil: 1 tbs
Sumac: 1 tsp
Method
1. Mix Greek yogurt with 1 tsp salt in a mixing bowl, place a cheese cloth on strainer, pour in the Greek yogurt and strain in fridge overnight.
2. Trim off the darker tip and the root of the leek, cut them into 2-3 pieces depending on your serving plate size. Slice leek into half lengthways, drizzle oil and salt on both sides.
3. To make the glazing, mix all ingredients in a small mixing bowl.
4. Brush oil on griddle pan and preheat under medium high heat until smoking hot. Place leeks flat side down and grill for 3 minutes. Press leeks with a griddle press helps create nicer grill marks. Cook until grill marks appear.
5. Generously glaze leek and flip and cook for another minute. Glaze both sides and remove from pan then set aside.
6. To make seaweed crumble, finely chop the seaweed, mix with peanuts, panko breadcrumb, sesame seeds, sesame oil, salt and pepper and bake in preheated oven for 10 minutes.
7. To serve, scoop 3-4 tbs of labneh, using a spoon soaking in hot water and spread it into a swirl pattern. Drizzle olive oil, sea salt flakes and sumac.
8. Place leeks on top, and sprinkle seaweed crumble on top. Enjoy!
