Charred leeks with Citrus Sea Salt and harissa yoghurt

These sweet, smoky, melt-in-your-mouth leeks could not be easier to make at home or on the barbecue and are a real showstopper of a dish. The mix of sweet roasted leeks, with the zingy citrus and spicy yoghurt work perfectly together. Simple and delicious.

Ingredients

• 6 leeks, cleaned
• Neolea Extra Virgin Olive Oil for drizzling
• Juice of ½ lemon
• Good pinch of Neolea Citrus Sea Salt
• 250g Greek yoghurt
• 2 tbsp harissa 

Instructions

• Preheat the oven to 200 C
• Using a pair of tongs, hold the leeks directly above the flame of a hob, turning them regularly until they begin to blacken and char in places. Alternatively, you can also do this under a hot grill or on a barbecue.
• Once all of the leeks are evenly charred, place them on a large sheet of tin foil on a baking tray. Drizzle them with olive oil and season generously with the citrus salt. Squeeze over the juice of half a lemon, cover with another sheet of foil and create a package, loosely sealed at the edges.
• Roast in the oven for 20-25 minutes until the leeks are lovely and tender.
• Stir the yoghurt and harissa together and serve on the table directly with the leeks. Enjoy with some bread or as a side dish as part of a bigger meal.