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For the charred leeks:
For the lemon vinaigrette:
For the burrata:
To prepare the charred leeks:
Clean the leeks (by soaking for 30 minutes, tops up).
Pierce the white part all over with a fork, then sprinkle with salt.
Preheat your over to 220°C. Spread the leeks in a roasting pan and cook for 30 minutes.
To ensure even cooking, turn regularly.
Once cooked, separate the leek hearts and slice them on the diagonal.
To prepare the lemon vinaigrette:
Use Meyer lemons if possible, they are less acidic.
Juice the lemons, then prepare your vinaigrette using a good-quality olive oil.
Add salt and pepper.
To prepare the burrata:
Drain your burrata, then mash with a fork.
Season with fleur de sel and freshly-ground pepper, and add a little olive oil.
Arrange the burrata on a plate. Season the leeks with chopped parsley and lemon vinaigrette, then cover the dish with thin slices of bottarga.
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