The Lucky Leek
blackened leek, grilled papaya, kimchi style
large ripe papaya
small hot chilli
small knob ginger
fleur de sel
virgin olive oil
Play it safe: Where there's fire, there's heat. A high-performance pair of grilling gloves is the best protection against burns.
Cut off the green end of the leek, taking care not to cut off too much, so that you can place the whole stalk on the grill. Grill on a high heat on all sides until the outside of the stalk is completely blackened.
At the same time, peel the papaya, halve lengthwise and remove the seeds. Then cut one half into approx. 1.5 cm thick strips and grill on a high heat. Allow to cool afterwards and cut into small pieces.
Grill the garlic and then cook in indirect heat for a short time. Grind the ginger and chilli to a paste in a pestle and mortar and add to the papaya. Add a little salt and sugar to the mixture and allow to seep for at least 30 minutes. Then squeeze the limes and add the juice.
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