Warm days and plenty of rain in recent weeks mean the young spring leeks are sweet and ready for harvest. They’re the perfect size for simple cooking, like tossing on a grill to cook whole. As the outer leaves char and take on a subtle smoky aroma, the inside steams within the leek’s layers to become soft and tender. A dressing made with verjuice - the juice of unripe grapes - adds a sweet and light acidity absorbed by the warm leeks, complimented by the freshness of parsley and a slight saltiness from some olives. We’re super excited to have Moorooduc Estate’s verjuice available at Torello - another feather to add in the Peninsula produce cap! 

serves 4 

1 bunch young leeks, tops trimmed

¼ cup verjuice

1 teaspoon lemon juice

¼ cup extra virgin olive oil

¼ sea salt

black pepper

2 tablespoon chopped flat-leaf parsley leaves

6 olives, pips removed and flesh roughly chopped (optional)

Preheat a barbecue grill or cast iron grill over a medium-high heat. 

Cut the top part of the leek in half lengthways, leaving the white section intact. Place under cold running water to remove any dirt in between the top layers. Shake well.

Place the leeks in a single layer across the grill plate. Cover with the barbecue hood, or alternatively a sheet of foil tucked loosely around the leeks. Cook for about 20-25 minutes, turning every 5 minutes to cook evenly, until lightly charred on the outside and soft and tender on the inside. The timing will depend on thickness of each leek. Transfer leeks to a plate and cover with foil to steam and set aside 10 minutes. 

While the leeks are resting, make the dressing. Whisk together the verjuice, lemon juice and olive oil in a small bowl. Season with salt and a grinding of pepper. Stir through the parsley and olives, if using.

Remove the outer blackened skin. Cut in half along length of each leek, revealing the tender section inside. Arrange on serving plate and spoon over dressing over the warm leeks.

Recipe by Fiona Hammond, September 2021