It can be hard to retain fresh herbal flavours when macerating, however this method works really well and will retain its fragrance for several days if chilled.
The dominant flavours in this recipe are the lingering smoky, green allium notes of the charred leeks. I wanted to create a fresh tasting early autumn dish, so I've chosen lighter herbal, citrus and dairy notes, in the form of the lemon thyme oil and feta, to lift the dish.
If you wanted to create a wintery dish, you could draw on the smoky, woody notes of the leeks instead, by adding toasted nuts or smoky bacon in place of the feta.
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