The Lucky Leek

The Lucky Leek

10 mins
40 mins

Blackened leek, grilled papaya, kimchi style.


  • 6 stalks leek
  • 1 large ripe papaya
  • 1 small hot chilli
  • 2 cloves garlic
  • 1 small knob ginger
  • 2 limes
  • sea salt
  • sugar
  • fleur de sel
  • 20 ml virgin olive oil

Ingredient Tips

Play it safe: Where there's fire, there's heat. A high-performance pair of grilling gloves is the best protection against burns.


Step 1 of 4
Cut off the green end of the leek, taking care not to cut off too much, so that you can place the whole stalk on the grill. Grill on a high heat on all sides until the outside of the stalk is completely blackened.
At the same time, peel the papaya, halve lengthwise and remove the seeds. Then cut one half into approx. 1.5 cm thick strips and grill on a high heat. Allow to cool afterwards and cut into small pieces.
Grill the garlic and then cook in indirect heat for a short time. Grind the ginger and chilli to a paste in a pestle and mortar and add to the papaya. Add a little salt and sugar to the mixture and allow to seep for at least 30 minutes. Then squeeze the limes and add the juice.
Remove the blackened outer leaves from the leek and season with salt. Serve together with the papaya kimchi.
Made This Recipe?
Click the stars to rate it.