Braised Leeks with Labneh, Za'atar & Toasted Seeds

For the Leeks

Ingredients

• 5 leeks

• Big knob of butter

• 1 tbsp za’atar

• 4 tbsp toasted seeds or ideally dukkah if you have it

• Lots of good qual extra virgin olive oil

• Lemon

• Salt and pepper

• Sourdough bread

Method

1. Cut the lighter parts of the leeks into 2.5cm rounds

2. Heat the butter in a saucepan and add the leeks and a half cup of water with lots of salt and pepper

3. Put the lid on and simmer gently for 7 minutes or so

4. Drain the leeks, toss with the labneh (or goats curd/yog), za’atar, dukkah and decent glugs of olive oil and the juice of the lemon

5. Serve with sourdough and/or eggs

For the labneh (or easily substitute for goat’s curd)

Ingredients

• 500g full fat natural greek yoghurt

• 1 tsp salt

• Cheesecloth

Method

1. Whisk the salt through the yoghurt and pour the mixture into a cheesecloth suspended over a bowl - to allow liquid to drip through

2. Leave overnight

3. The strained yoghurt you are left with will be firmer than yoghurt. Keep in the fridge if you have any leftover, and spread it on toast or eat as a dip with olive oil and toasted seeds.