This simple and delicious starter is perfect for sharing with friends and family. It goes well with various toppings that will twist this dish's flavour. My favourite is vegan pomegranate molasses and hazelnut as in the picture or with spiced yogurt (like a tzatziki) which gives it the right kick.

Method:

• ⁠Put the leeks in a small pot saucepan — you want them to be standing upright —and cover with tap water — it's okay if the leeks don't stand anymore after adding the water.
• Pour a thin layer of olive oil over the water and season with salt.
• ⁠Put the pot (with the lid on) over on a medium-high flame and after about 20-30 minutes, remove the lid and continue cooking on a medium-high flame until all the liquid evaporates and the leek begins to caramelize at the bottom. The cooking time will vary depending on the amount of water and the size of the pot.
• Carefully transfer to a plate and scatter with pomegranate seeds and toasted hazelnuts. Delicious either hot or at room temperature.

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