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Dinner with Rukmini
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Griddled Portobello Mushrooms and Leeks with Tarragon and Walnuts
Introduction from Rukmini Iyer
This is a robust dish, with big hits of flavour from the tarragon and walnuts. Serve with good bread alongside.
Ingredients
Essential kit
You will need: a barbecue.
Method
Leave the tough outer skin on the leeks, trim off the green tops, then slice them into 5cm logs. Put them into a large bowl with the mushrooms, then add the olive oil and sea salt flakes and gently mix until evenly coated.
For the dressing, stir together the olive oil, lemon zest and juice, tarragon, walnuts and sea salt flakes. Taste and adjust the salt and lemon as needed, then set aside.
Once your barbecue is good and hot, grill the leeks and mushrooms, turning them every 5 minutes, until the mushrooms are cooked through and the leeks are charred on the outside and soft within – this should take 15–20 minutes.
Discard the outer, very charred skin from the leeks if you wish. Arrange on a platter with the mushrooms, drizzle over the tarragon and walnut dressing, and serve hot.
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From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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