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Charred Leeks With Honey and Vinegar

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 4 Feb 2026

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This vibrant vegan-friendly side dish celebrates the humble leek by using high heat to unlock its natural sweetness. By charring the outer layers until blackened, the interiors steam to a buttery, melt-in-the-mouth consistency. It is a simple yet sophisticated way to prepare British seasonal produce, pairing the smoky depth of the grilled vegetables with a sharp honey and vinegar dressing that cuts through the richness.

Perfect for a weekend barbecue or as a sophisticated accompaniment to a Sunday roast, these charred leeks are both gluten-free and effortless to assemble. The contrast between the dark, rustic exterior and the tender, pale green hearts makes for a striking presentation on the dinner table. Serve them warm or at room temperature to allow the complex flavours to truly shine.

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Ingredients for Charred Leeks With Honey and Vinegar

  • 4 medium leeks (about 1.1kg .), white and pale green parts only, tough outer layers removed (root ends left intact)

  • 2 tablespoons sherry vinegar or red wine vinegar

  • 2 teaspoons vegan honey

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • Kosher salt, freshly ground pepper

How to make Charred Leeks With Honey and Vinegar

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Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12–16 minutes.

Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool).

While the leeks are resting, whisk vinegar and honey in a small bowl until honey dissolves. Set dressing aside.

Cut leeks on a diagonal into 1 1/2"–2" pieces. Transfer to a medium bowl and toss with 2 tablespoons oil; season with salt.

Transfer leeks to a platter and spoon reserved dressing over. Drizzle with more oil and season with pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 4 Feb 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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