Burnt Leeks, Seaweed Tartare

Ingredients:

• 2 large leeks
• 1/2 cup of seaweed salad
• 1 tablespoon of olive oil
• 1 tablespoon of rice vinegar
• 1 teaspoon of soy sauce
• Salt and black pepper to taste
• 2 teaspoons of sesame seeds

Instructions:

1. Preheat the grill to medium-high heat and cut off the roots and tops of the leeks. Cut the leeks lengthwise in half and rinse them well under cold running water to remove any dirt from between the layers. Pat the leeks dry with a paper towel.
2. Place the leeks on the grill, cut side down and cook for about 7-8 minutes, until they have grill marks and are slightly charred. Flip the leeks over and cook for another 5-6 minutes, until they are cooked through but still firm. Remove from the grill and let them cool for a few minutes.
3. While the leeks are cooking, prepare the seaweed tartare. In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, salt, and black pepper. Add the seaweed salad and sesame seeds and mix well.
4. Once the leeks have cooled down slightly, chop them into small pieces and place them in a serving dish. Top with the seaweed tartare and enjoy immediately.

Verdict:

This recipe for burnt leeks and seaweed tartare is a unique combination of flavors and textures that is sure to impress your taste buds. The slightly charred leeks have a smoky flavor that is perfectly complemented by the tangy and salty seaweed salad. This dish is perfect as an appetizer or a side dish for any meal.

Serving Suggestions:

For an extra burst of flavor, sprinkle some chopped cilantro or green onions on top of the dish before serving. You can also serve this dish with some crusty bread or crackers to scoop up the delicious seaweed tartare.