Burrata Bambini & Pulled Leeks on Toast w/ Hot Honey & Hazelnuts

Grill the leeks

1. Place the leeks on a baking tray lined with foil and grill under high heat until charred on one side
2. Turn and repeat, continuing until well charred all over
3. Set aside to cool slightly the peel away the outer charred layer to reveal the tender centres
4. Pull the insides into strands and place in a bowl and season with a drizzle of extra virgin olive oil, salt and pepper and set aside

Make hot honey

1. Combine the honey, chilli flakes and vinegar in a small saucepan
2. Bring to a gentle simmer over medium heat, stir, then remove from the heat and allow to infuse
3. Set aside

Toast hazelnuts

1. Add the hazelnuts to a dry pan and toast over medium heat until golden and fragrant
2. Cool and chop in half

Prepare sourdough

1. Toast the sourdough slices in a griddle or frying pan with a little olive oil or butter until golden and crisp
2. Rub one side of each slice with the peeled garlic clove

Assemble

1. Place the toasted garlicky sourdough on plates
2. Top with burrata bambini and gently press down to spread slightly
3. Pile over the pulled leeks
4. Drizzle generously with hot honey
5. Scatter over the toasted hazelnuts and finish with black pepper