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smoked greens smoked greens
Method

1. Cut the courgettes in half lengthway and quarter the little gems (leaving the stalk on).

2. Season all three greens with coarse sea salt (we used Himalyan pink coarse salt), a little sprinkling of olive oil and lemon juise.

3. Bring your heat source to a medium heat and add pear chips (protected in a smoker box or foil pouch).

4. Place all of the vegetables on the grill or a griddle surface if you have one and cook for around 5 minutes until you have grill lines then turn and drizzle with a little oil and cook for a further 3 to 5 minutes.

5. Serve with a herb mayonnaise and another squeeze of lemon.

These grilled vegetables take on a subtle smokiness which works so well with the coarse salt and lemon and seems to intensify their natural flavours. Delicious served as a side or as a vegetarian sharing platter.

INGREDIENTS

  • 2 little gems
  • 4 courgettes
  • 2 bundles of asparagus
  • Olive oil
  • Lemon
  • Coarse sea salt crystals

Wood Chips

  • Pear wood chips

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