for 4 people

Leeks

400 g	leek, cut in half lengthwise and crosswise
½ tsp	salt
a little	pepper
30 g	butter, cut into pieces
2 dl	vegetable bouillon, hot

Couscous

50 g	couscous
¼ tsp	turmeric
1 ½ dl	vegetable bouillon, boiling
½ bunch	flat-leaf parsley, finely chopped
1 ½ tbsp	apple vinegar

To serve

150 g	plain greek yoghurt
80 g	white almond cream
1 tbsp	soy sauce
2 tbsp	flaked almonds, roasted

How it's done

Leeks

Place the leeks (cut side up) in the tin, season. Top with the butter. Pour in the stock.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove.

Couscous

Mix the couscous and turmeric in a bowl. Pour the hot stock over the couscous, cover and leave to absorb for approx. 5 mins. Add the parsley and vinegar, then separate the couscous with a fork.

To serve

Combine the yoghurt, almond butter and soya sauce, spread on a platter. Plate up the leek and couscous, sprinkle with the almonds.

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