1- Hang over The Beast hakusai, green, red and
purple chard, so you get a slightly smoked before
cooking. Let them smoke for about 30 minutes.
2- Dress zucchinis and leeks with olive oil, sea salt
and black pepper.
3- Grill zucchinis and leeks for about 15 minutes
each side, until you get a nice brown.
4- Hook off the leaves and burn them over a piece of
ember of firewood. Make sure to get a
slightly smoke, but still crunchy.
5- For the vinaigrette, mix red wine vinegar, olive oil,
sea salt flakes, and emulsion it.
6- Spread olive oil over the leaves and cut the stems.
7- For the plating: interleave green, purple and red
chard, add some garlic infusioned with olive oil,
dress with the vinaigrette, thyme, and finish with
zucchinis and leeks.