Smoke & Salt Guacaleeky recipe by Aaron Webster and Remi Williams

Aaron Webster and Remi Williams

Smoke & Salt Guacaleeky recipe by Aaron Webster and Remi Williams

Smoke & Salt Guacaleeky recipe by Aaron Webster and Remi Williams.


  • Makes 2 portions
  • 100g Leek, Chopped
  • 35g Greek Yoghurt
  • ½ Green Chilli
  • 20g Tahini
  • Large pinch of salt
  • 1 Clove Garlic
  • ½ Onion, Diced finely
  • ½ Red Pepper, Diced finely
  • 20g Lime Juice (1 x large lime)
  • A small bunch of Coriander Leaves


Put pot of water on the stove on a high heat and leave to boil. Blanch chopped leeks in water for around a minute to soften and then transfer into a cold bowl of water to chill. (Cheat – place chopped leeks in a microwaveable bowl and cover with cling film, microwave on high heat for 1 minute until softened)
With a blender or food processor, blitz the chopped leeks, yoghurt, tahini, salt, chilli and garlic until you have reached a consistency that resembles guacamole. Stir in the diced onion, diced red pepper and lime juice and fold in chopped coriander leaf. Adjust levels of chilli and season to taste.
Toast bread and spoon on Guacaleeky generously. Garnish with fresh coriander and drizzle of rapeseed or olive oil.

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