These smoked and roasted leeks are rubbed with homemade raz el hanout spice for a delicious vegan side dish. They're smokey, sweet and a perfect accompaniment to grilled fish or meat.
Preheat your smoker to about 350°F/175°C. If using a Weber kettle, preheat a chimney full of charcoal and set to one side of your grill (indirect heating).
Give the leeks a rinse in cold water to remove any outside dirt. Remove the outside layer of the leeks and discard.Cut the root end off the leeks and separate the green tops from the bottoms.
Cut the white parts in half vertically.
In a large bowl of cold water, or using your kitchen sink, wash the inside layers of the leeks thoroughly. If using water from the tap, start with the root end and allow the water to flow down to the top of the leeks. (This way the dirt won't get stuck in the root end).
Dry your leeks on a towel or in a colander to remove the excess water. Don't worry about getting them super dry, just remove most of the water.
On a tray, rub the leeks with oil and salt. Season heavily, like you're seasoning a steak.
Toss the leeks with the raz el hanout spice and rub with your hands until nicely coated.
Add a little oil to a paper towel and brush the grill (or smoker). This will prevent the leeks from sticking.
Once the charcoal is super hot, add your woodchips or chunks and let them burn off for 1-2 minutes.
Add the leeks to the cold side of the grill (or smoker) and close the lid. Smoke for 20-30 minutes on indirect heat.
Optional Step: Toss the leek tops with the oil, salt and the spice blend just like the white parts. Grill and smoke them over a hot fire until they're soft and broken down.Once cooked and cooled, you can chop these up and add them to grain salads, fried rice, pasta or mix them with mayo for a charred leek mayonnaise.
Once the leeks have picked up a nice smokey flavour, remove them from the grill and get your grill extra hot. Finish the leeks over a hot grill to get a nicely charred exterior. The leeks are ready when the inside is soft.To serve, garnish the leeks with lots of olive oil and coarse Maldon salt. Enjoy!
Notes
Don't forget to wash your leeks well, as they're almost always super dirty inside.You don't have to grill the leek tops if you don't want to (most people throw them away), but I always try to minimize waste in the kitchen as much as possible. You can also add the raw leek tops to broths and soups, as long as you discard them after cooking.