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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This recipe comes from Rosie Sykes, who describes it as a bit like a barbequed salad . And a way to get your veggies in what could otherwise be a very meat-heavy meal. Ingredients:
16 baby leeks |
6 young fennel |
2 lemons, juiced and zested |
1 clove garlic, crushed |
4 tablespoons olive oil |
salt and pepper |
chopped parsley, to garnish |
Directions:
1. Trim the leeks and halve them lengthwise from the green end, until you reach halfway down the white.
2. Soak in cold water, while you prepare the fennel.
3. On the fennel, trim off any rough bits and then quarter lengthwise.
4. Put the lemon zest and juice in a bowl with a good pinch of salt and stir to dissolve.
5. Add the garlic, oil and seasoning.
6. Stir, then marinate the leek and fennel in this mixture for an hour.
7. To cook, place the veggies on a medium-hot part of the BBQ for about 10 minutes.
8. Turn often until they are soft and slightly charred.
9. When done, put back into the marinade, sprinkle with parsley and serve.
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