Charring leeks over a charcoal grill gives them a wonderful flavour, but it isn’t always practical. roasting them in a very hot oven helps them pick up some of those BBQ flavours but it also means they effectively get poached in their own juices, highlighting the soft oniony sweetness. Chermoula is an effective partner to the leeks, adding earthy bass notes of cumin and treble tops of preserved lemon. This dish would work well alongside from grilled fish, lamb or chicken. You will need to begin this recipe the day before.
Combine the yoghurt and the salt in a bowl and mix well. Lay a piece of muslin, or a jay cloth, in a sieve with a bowl underneath and scoop all the yoghurt into it. Place in the fridge and leave for 12 hours, or overnight to drain.
To wash the leeks, take off the first layer of skin, then make a cut from just below where the green part begins, going along the leek to the top. Make another cut at 90 degrees from the first one, then rinse the leeks under a running tap, trying to remove any dirt or grit. Dry the leeks with kitchen towel.
Heat an oven to 220C. Place the leeks on a roasting dish and place in the oven. Roast for 15 – 20 minutes so that the outside of them is black and charred. Remove from the oven and wrap the leeks with foil, taking care as they will be very hot. Leave to cool. When cold, peel all the blackened layers from the leeks (its okay to have a few small bits). Pull the leeks apart into long strips and place in a bowl. Add the Chermoula, Early Harvest olive oil and a pinch of sea salt and mix well. Taste and add more salt if you think it needs it.
Put a spoonful of labneh on a plate and spread it around. Place some of the leeks over it, followed by the Sun Dried Red Peppers. Scatter both the pine nuts and capers on top.