INGREDIENTS
12 Sweet Garleek stalks, trimmed
1 baguette, sliced on the bias, 1.5 cm thick
12 anchovies
Lemon zest
Olive oil
Flaky salt
DIRECTIONS
Grill the baguette slices over charcoal alongside the Garleek, getting grill marks on both. The bread should be toasted through and a little charred at the edges.
Grill the Garleek stalks until just tender with light char. To build: rub the grilled bread with a raw bulb of Sweet Garleek for the raw allium flavor, line up 6 of the grilled stalks next to each other and alternate direction. Cut to the width of the bread and place on top of the bread. Repeat for the other 6 stalks. Place an anchovy on top lengthwise and grate some lemon zest on top. Finish with a drizzle of olive oil and flaky salt.
