- Halve the echalions, keeping the roots intact. Peel away the outer skin and trim the tops.
- Carefully thread three echalion halves onto each skewer, then set aside ready to cook.
- Meanwhile combine the chopped herbs with the olive oil and seasoning in a small bowl.
- Coat each echalion half with a little of the herby oil and place on the grill. Cook for 15-20 mins until charred and tender, turning the skewers and brushing with more oil as needed. Finish with a drizzle of the oil and serve.