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Charred Leeks with Tarator Sauce

Charred Leeks with Tarator Sauce


Tarator, the nut sauce served with these leeks, is found in Middle Eastern cooking, though cooks there would use ground almonds or walnuts. If the sauce is made in advance, whisk well before you use it.

 

SERVES 4

  • 750 g baby leeks, trimmed

  • 2-3 tablespoons extra virgin Olive oil

  • Sea salt

  • A few lemon wedges, to serve

TARATOR SAUCE

  • 50 g macadamia nuts, toasted

  • 25 g fresh breadcrumbs

  • 2 garlic cloves, crushed

  • 100 ml extra virgin olive oil

  • 1 tablespoon freshly squeezed

  • Lemon juice

  • 2 tablespoons boiling water

  • Sea salt and freshly ground black pepper
     

  1. To make the sauce, put the nuts in a food processor and blend coarsely, then add the breadcrumbs, garlic, salt and pepper and process again to form a smooth paste. Transfer to a bowl and very gradually whisk in the olive oil, lemon juice and the 2 tablespoons boiling water to form a sauce. Season to taste with salt and pepper.

  2. Preheat a barbecue or stove-top grill pan. Brush the leeks with a little olive oil, season with salt and cook over medium heat for 6-10 minutes, turning occasionally, until charred and tender. Transfer to a serving plate, sprinkle with olive oil, then pour the sauce over the top and serve with the lemon wedges.

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