I have been a bit quiet the last few days, not because I have forgotten about cooking or Pinch of Salt but because I have had my wisdoms removed. All four! So I have been feeling quite sorry for myself, all swollen, slightly bruised and sore. I am also very tired of eating soup, smoothies, custard and yoghurt! Usually I love soup but now all I want is something crunchy or chewy and anything that requires me to chew.
Luckily today, things seems to be improving and I had soft omelette for breakfast. I feel very pleased with myself because I could kinda, sorta ‘chew’ on it! Despite this achievement, I hardly done any cooking worth mentioning what since my teeth came out so I decided to post a quick and easy recipe of a side dish I made a few weeks ago.
Leeks are such an underrated vegetable, in fact the whole onion family is underrated. White onions, red onions, shallots, spring onions, need I go on. There are so many varieties of onion and an infinite number of delicious recipes to use them in and not just as a base for your bolognese or soup. I love leeks in particular, and char-grilling them on a hot griddle pan gives them an extra dimension of taste. This is such a simple recipe and can be made as a side for steak (goes great with a creamy horseradish dressing), a lovely lemony chicken dish and incorporated into a salad.
Char-grilled Baby Leeks
Serve 4 (side dish)
200g baby leeks, trimmed and cleaned
1/2 juice of one lemon
1 Tbsp olive oil
Salt and pepper to season
- Heat your griddle to pan to medium-high heat
- In a bowl toss the leeks with the olive oil until well coated and season
- Grilled the leeks until soft and showing those griddle lines
- Put back into a bowl and toss until coated with the lemon juice, then serve