for 4 person

To fry the leek

3	leek (each approx. 250 g), halved lengthwise incl. roots
	olive oil for frying
½ tsp	salt
a little	pepper

To braise the leek

1 dl	white wine
½ dl	vegetable bouillon

Quinoa

1 tbsp	olive oil
200 g	quinoa
4 dl	water
½ tsp	salt
1 parcel	diced vegetables (e.g. Brunoise, 70 g)

Vinaigrette

3 tbsp	white wine vinegar
2 tbsp	olive oil
1 tbsp	coarse-grain mustard
2 sprig	tarragon, leaves torn off
40 g	hazelnut, coarsely chopped

How it's done

To fry the leek

Halve the leek crosswise, tie the ends with kitchen twine. Heat a dash of oil in a frying pan. Fry the leek in batches for approx. 2 mins. on each side, remove and season.

To braise the leek

Return the leek to the pan, pour in the wine and stock. Cover and braise over a medium heat for approx. 30 mins.

Quinoa

Heat the oil in a pan, briefly cook the quinoa. Pour in the water, season with salt, bring to the boil, cover and simmer over a low heat for approx. 20 mins. until just soft. Mix in the diced vegetables.

Vinaigrette

Serve the leek with the quinoa. Combine the mustard, vinegar and oil with the cooking juices, season. Drizzle the vinaigrette over the top, garnish with the tarragon and nuts.

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