BBQ Leeks, Mustard Vinaigrette, Grill-Toasted Hazelnuts & Dill

A recipe by Storm Hogg 

Method

Prepare the leeks

Trim the leeks, removing any damaged outer layers and trimming a good portion of the green top, while keeping the root intact so they hold their shape during cooking. Halve lengthways and wash thoroughly to remove any grit. Drizzle with olive oil and season generously with sea salt and black pepper.

BBQ the leeks

**Cooking time: 10–15 minutes** Cook the leeks directly over a Kasai Grill until blistered, charred and tender throughout. Turn regularly to ensure an even colour and prevent them from burning too aggressively. Once softened and deeply caramelised, remove from the grill and rest for 3–5 minutes before dressing.

Grill-toast the hazelnuts

**Cooking time: 5 minutes** Place the hazelnuts in a dry cast iron pan or grill-safe tray onto the Kasai grill. Toast over the grill until golden, fragrant and nutty. Remove from the heat and allow to cool briefly. Lightly crush the hazelnuts and season with a pinch of sea salt.

Make the mustard vinaigrette

Add the Dijon mustard, wholegrain mustard, white wine vinegar and honey to a jar. Pour in the olive oil and shake until emulsified. Season with sea salt and black pepper to taste.

Assemble

Arrange the warm grilled leeks onto a serving platter. Spoon over the mustard vinaigrette while the leeks are still warm, allowing the dressing to absorb into the charred layers. Scatter generously with the grill-toasted hazelnuts. Finish with fresh dill fronds just before serving.