Lemony chargrilled leeks with burnt sage butter

Heat a griddle pan over high heat. Drizzle the baby leek halves with the olive oil then, working in batches, arrange them cut side down in the hot pan. Grill until charred in places, about 5 minutes per side.

While the leeks are grilling, melt the butter in a medium saucepan placed over low heat. Once melted, increase the heat to medium and bring to a simmer. Continue to simmer until the butter takes on a deep amber hue, about 5 minutes. Add the fresh sage leaves, then remove from heat and set aside until needed.

Divide the chargrilled leeks among 6 side plates. Drizzle with the sage butter and serve with a squeeze of fresh lemon juice and garnish with the lemon rind. Serve immediately.