This roasted leek cannot be compared to stewed leek. It doesn’t matter if there’s some leek hanging through the grate here and there. The dark ‘just not burned’ pieces will be the most delicious. You can also cook and roast young leeks whole. Another technique is not to precook the leeks but to let them turn completely black above the fire to remove the outer leaves.
Halve 4 large leeks(or 8 small spring leeks) and rinse out the sand ‘from root to leaf’. Separate the leek leaves into long strings. Blanch the leeks in boiling water for three minutes. Pour the leek strings through a sieve and rinse with cold water. Allow to cool and drain.
Mix the leek in a large bowl with olive oil and salt. Grill on the barbecue on medium-high heat for five to ten minutes. Turn regularly and do not leave the fire.
Potato salad with capers, chilli and yoghurt.
It is important to boil the potatoes beforehand and let them cool down completely. Do not serve the potato salad ice-cold but let it get lukewarm on the edge of the barbecue.
Peel 800 grams of boiling potato to leave about 600 grams of peeled potato. Boil the potatoes for 15 minutes in well salted water. After 15 minutes, leave to stand in the boiling water for another 5 minutes and then drain the potatoes. Leave to cool completely (at least 1 hour).
Cut the cooled potatoes into slices of half a centimetre. Mix 200 grams Greek yoghurt with 50 grams drained capers, 4 oplaced Turkish green peppers and 50 grams coarsely chopped pistachios. Then put the potato slices through.