Charred leek, cold broccoli greens

Ingredients

• 3 young leeks, halved lengthways
• 50g butter
• 1 tbsp capers
• 1 tsp Dijon mustard
• A large handful of broccoli microgreens
• Lemon zest

Kitchen note — The greens go on after plating. If they touch the pan, the sulforaphane — and the point — is gone.

Method

1. 01Char the leeks cut-side down in a hot dry pan, 6–8 minutes, until blackened at the edges and soft inside.
2. 02In the same pan, melt the butter and let it foam and turn hazelnut-brown.
3. 03Off the heat, stir in capers, Dijon and a squeeze of lemon.
4. 04Plate the leeks, spoon over the brown butter.
5. 05Scatter the broccoli microgreens over the top, cold, with lemon zest.