Charred leek with tahini, vinaigrette and dukkha

Name: Charred leek with tahini, vinaigrette and dukkha
Ingredients: Salt; Medium leeks; 0.5 Grated garlic clove; Med Cuisine black tahini; 0.5 Med Cuisine sumac; Pepper; 1 Lemon juice; 4 Olive oil; Finely chopped chives; Med Cuisine dukkha spice mix

Charred leek with black tahini, sumac vinaigrette, and dukkha spice mix.Chef Tomer Hauptman introduces you in his online masterclass to dishes that are fresh, seasonal, and vegetable-focused. Exactly as Middle Eastern cuisine is meant to be. Each dish highlights the characteristic herbs and ingredients of Med Cuisine.

Ingredients

Salt

Medium leeks

0.5Grated garlic clove

Med Cuisine black tahini

0.5Med Cuisine sumac

Pepper

1Lemon juice

4Olive oil

Finely chopped chives

Med Cuisine dukkha spice mix

Preparation

Use 1 leek per person.
Preheat the oven to the highest setting.
Cut off the roots and green tops of the leeks.
Place them on a baking sheet lined with parchment paper.
Roast for 10-15 minutes per side until the leeks are completely blackened. Let cool.
Prepare the black tahini according to the basic recipe. Half a cup is enough for 4 to 6 servings and the texture should be smooth, like mayonnaise.
For the sumac vinaigrette, mix olive oil with 1 tablespoon lemon juice, sumac, grated garlic, and salt and pepper to taste.
Carefully remove the charred outer skin of the leeks.
Cut the inner part into bite-sized pieces.
Spread a line of black tahini on a plate, place the leeks on top, drizzle with the vinaigrette, and garnish with dukkha and chives.