Grilled leeks with Picota cherry salsa

Name: Grilled leeks with Picota cherry salsa
Yield: 4 servings
Cuisine: British
Ingredients: 4 medium leek; 2 tbsp olive oil; salt and black pepper; 1/2 lemon; 200 g Picota cherries, pitted and roughly chopped, keep juices; 2 medium tomatoes; 60 g green olives, pitted and chopped; 4 anchovy fillets, finely chopped; 1 small garlic clove, grated very finely; 1 tbsp sherry vinegar; small handful flat-leaf parsley, finely chopped; black pepper

Picota Cherries @jertepicotacherries

The Perfect side to your BBQ, created by Omar Allibhoy

Picota Cherries @jertepicotacherries

The Perfect side to your BBQ, created by Omar Allibhoy

Saved

Ingredients

4 servings

4medium leek
2 tbspolive oil
salt and black pepper
1/2lemon
Cherry salsa
200 gPicota cherries, pitted and roughly chopped, keep juices
2medium tomatoes
60 ggreen olives, pitted and chopped
4anchovy fillets, finely chopped
1small garlic clove, grated very finely
1 tbspsherry vinegar
small handful flat-leaf parsley, finely chopped
black pepper

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Steps

1

Trim off the leek’s dark green tops (keep a little green for colour) and the root end. Slice each leek lengthways in half.
2

Heat a BBQ for medium heat (or use a griddle on medium). Brush the cut sides with olive oil and season with salt and pepper. Place cut-side down and grill gently for 5 minutes until you get colour.
3

Turn the leeks over, move them to a cooler part of the BBQ (or lower the heat), and continue cooking for 10–15 minutes, turning now and then, until the thick part is tender when you press it. If they colour too fast, wrap loosely in foil and keep cooking until soft.
4

In a bowl, mix the chopped cherries, tomatoes, olives, anchovies, garlic, olive oil, sherry vinegar, parsley and the picota juices. Season with black pepper. Taste and adjust with a squeeze of lemon if you want it sharper.
5

Arrange the warm leeks on a platter. Spoon the cherry salsa over the top. Finish with a little extra olive oil.