Drizzle some garlic oil and coat the leeks well and season generously with Maldon salt and pepper and char them nicely on both sides on the BBQ until soft in centre and no longer rigid.
In a small bowl combine the harissa with ½ the lime zest and the juice and the yogurt and season well with Maldon salt. Spread the yogurt onto a large plate, right the way to the edges and place the charred leeks on top. Drizzle over with honey and sprinkle with pine nuts, pul biber, the remaining lime zest and a little more Maldon salt.
