GRILLED BABY ZUCCHINIS AND LEEKS WITH SMOKED HAKUSAI

GRILLED BABY ZUCCHINIS AND LEEKS WITH SMOKED HAKUSAI, RED AND GREEN CHARD, AND OLIVE OIL VINAIGRETTE

2/5

15 minutes

45 minutes

4

Grilled Baby Zucchinis and Leeks with Smoked Hakusai is a vibrant tribute to fire-kissed vegetables and deep, earthy flavours. By gently smoking hakusai, green and purple chard over an open flame, this dish evokes the primal essence of woodfire cooking. Charred baby zucchinis and caramelised leeks add richness, while a delicate red wine vinaigrette and garlic-infused olive oil elevate every bite. The interplay of textures—smoky, crisp, and tender—transforms humble ingredients into a visually striking, gourmet side. This is not just grilling; it’s botanical alchemy. Read the full recipe to master this show-stopping plant-forward dish.

INGREDIENTS

0.5 kg baby zucchinis
0.5 kg baby leeks
1 hakusai
1 red chard
1 green chard
1 purple chard
a pinch of black pepper
a pinch of sea salt
0.05 ml olive oil

FOR THE VINAIGRETTE: 
0.06 ml olive oil
0.02 ml red wine vinegar
a pinch of sea salt flakes

PREPARATION

  1. Hang over The Beast hakusai, green, red and purple chard, so you get a slightly smoked before cooking. Let them smoke for about 30 minutes. 
  2. Dress zucchinis and leeks with olive oil, sea salt and black pepper.
  3.  Grill zucchinis and leeks for about 15 minutes on each side, until you get a nice brown. 
  4. Hook off the leaves and burn them over a piece of ember of firewood. Make sure to get a slightly smoked, but still crunchy. 
  5. For the vinaigrette, mix red wine vinegar, olive oil, sea salt flakes, and emulsion it. 
  6. Spread olive oil over the leaves and cut the stems. 
  7. For the plating: interleave green, purple and red chard, add some garlic infusioned with olive oil, dress with the vinaigrette, thyme, and finish with zucchinis and leeks. 

🔥 Experience plant-based grilling at its boldest—watch the full recipe for Grilled Baby Zucchinis and Leeks with Smoked Hakusai now on YouTube!

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