Charred Leeks with Brown-butter Vinaigrette, Goat’s Cheese & Toasted Hazelnuts

Recipe:
Light the BBQ or a decent-sized fire with wood/charcoal and burn down to a layer of hot embers.
Heat the butter in a small heavy-bottomed pan over medium heat and cook until the solids are brown, caramelised and nutty smelling – just be careful not to burn it.
Add the honey, balsamic vinegar, apple cider vinegar and Dijon to a bowl. Whisk to combine.
Slowly start to add the warm brown butter in a steady trickle, whisking as you go to make sure the mixture is emulsified. Repeat with the rapeseed oil. Season the vinaigrette with salt, ground black pepper and lemon juice to taste.
Toast the hazelnuts in a heavy-bottomed pan over medium heat until nicely coloured.
Once the embers have died down a little, place the leeks directly onto the coals. Cook for around 20 minutes, turning regularly until charred all over, soft and juicy inside.
Remove the outermost burnt layers from each leek, slice each leek open lengthways, place on a platter and season with salt and pepper. Drizzle over the brown-butter vinaigrette, then scatter over the hazelnuts and goat’s cheese and a few fresh thyme leaves.