Set your barbecue up for direct cooking. Drizzle some garlic oil or olive oil over the leeks and cover well. Season generously with Maldon salt and pepper. Place the leeks directly over the heat and char them nicely on both sides until soft in centre and no longer rigid.
In the kitchen
In a small bowl combine the harissa with the yogurt, ½ the lime zest and lime juice then season well with Maldon salt.
Spread the yogurt onto a large plate, right the way to the edges and place the charred leeks on top. Drizzle over with honey and sprinkle with pine nuts, pul biber, the remaining lime zest and a little more Maldon salt.
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