Charred Leeks With Honey and Vinegar

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 4 feb 2026

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This vibrant vegan-friendly side dish celebrates the humble leek by using high heat to unlock its natural sweetness. By charring the outer layers until blackened, the interiors steam to a buttery, melt-in-the-mouth consistency. It is a simple yet sophisticated way to prepare British seasonal produce, pairing the smoky depth of the grilled vegetables with a sharp honey and vinegar dressing that cuts through the richness.

Perfect for a weekend barbecue or as a sophisticated accompaniment to a Sunday roast, these charred leeks are both gluten-free and effortless to assemble. The contrast between the dark, rustic exterior and the tender, pale green hearts makes for a striking presentation on the dinner table. Serve them warm or at room temperature to allow the complex flavours to truly shine.

Ingredients for Charred Leeks With Honey and Vinegar

4 medium leeks (about 1.1kg .), white and pale green parts only, tough outer layers removed (root ends left intact)
2 matskedar sherryvinäger eller rödvinsvinäger
2 teskedar vegansk honung
2 tablespoons extra-virgin olive oil, plus more for drizzling
Koshersalt, nymalen peppar

How to make Charred Leeks With Honey and Vinegar

Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12–16 minutes.

Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool).

While the leeks are resting, whisk vinegar and honey in a small bowl until honey dissolves. Set dressing aside.

Cut leeks on a diagonal into 1 1/2"–2" pieces. Transfer to a medium bowl and toss with 2 tablespoons oil; season with salt.

Transfer leeks to a platter and spoon reserved dressing over. Drizzle with more oil and season with pepper.

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