Grilled Baby Zucchinis and Leeks

• 0.5 kg baby zucchinis
• 0.5 kg baby leeks
• 1 hakusai
• 1 red chard
• 1 purple chard
• a pinch of black pepper
• a pinch of sea salt
• 0.05 ml olive oil

For the vinaigrette

• 0.06 ml olive oil
• 0.02 ml red wine vinegar
• a pinch of sea salt flakes

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.