LEEKS WITH TARRAGON SALSA
Ingredients ~ serves 4
1 small bunch Tarragon
1 small bunch Parsley
2 cloves garlic, crushed
6tbsp Olive Oil
100g Green gooseberries
Flaky Sea salt
12 Young leeks, or another green veg, such as asparagus, when its in season in the uk
Blanch the baby leeks whole in boiling salted water for 3 minutes, then drain in a colander.
For the salsa, roughly chop the herbs and gooseberries together, then combine with the garlic and 5tbsp of the oil, and season to taste with salt.
Heat a griddle pan until it is smoking hot. Drizzle the leeks with the remaining tbsp of oilve oil and place on the griddle, turning once you have achieved char stipes.
Slice the leeks at and angle and serve in a bowl with a generous spoonful of salsa. Some crusty bread on the side to mop up any juices wouldn't go amiss! This would also be delicious with some fresh barbequed mackerel.