Charred leeks in Sichuan dressing

4
20 minutes

Ingredients

  • 4 leeks
  • 1 tbsp of sichuan peppercorns
  • vegetable oil, for coating
  • 2 tbsp of wild rice
  • fine sea salt

Sichuan dressing

  • 20g of malt vinegar
  • 20g of Chinkiang black vinegar
  • 15g of toban djan chilli bean sauce
  • 25g of sesame paste
  • 1/2 tsp salt
  • 20g of caster sugar
  • 25g of chilli oil
  • 15g of light soy sauce
  • 1 tsp garlic purée

Method

1
Light a barbecue and wait for the coals to turn an ashy grey
2
For the Sichuan dressing, blitz all the ingredients in a blender until smooth, then set aside
  • 20g of malt vinegar
  • 20g of Chinkiang black vinegar
  • 15g of toban djan chilli bean sauce
  • 25g of sesame paste
  • 1/2 tsp salt
  • 20g of caster sugar
  • 25g of chilli oil
  • 15g of light soy sauce
  • 1 tsp garlic purée
3
Toast off the Sichuan peppercorns in a dry pan for a minute or 2 until aromatic, then grind into a powder
  • 1 tbsp of sichuan peppercorns
4
Top and tail the leeks, then remove the first few outer layers until you’re left with the younger, softer centre. Coat with vegetable oil, season, then place on the barbecue and cook until charred all over (this should take around 10 minutes, depending on how hot your barbecue is)
  • 4 leeks
  • vegetable oil, for coating
  • fine sea salt
5
Meanwhile, place 3 tbsp of vegetable oil in a small pan and heat until smoking. Carefully add in the wild rice and immediately remove from the heat – the grains should puff up very quickly (any that don’t should once you move them around with a spoon). Drain the puffed rice on kitchen paper
  • 2 tbsp of wild rice
6
To serve, place a charred leek on each plate and spoon over some Sichuan dressing. Scatter over the puffed wild rice and serve immediately