Serves 2.

 INGREDIENTS

  •  3 leeks, preferably organic or locally sourced
  • Olive oil, for cooking
  • 50g oats
  • 15g chia seeds
  • 20g raw buckwheat
  • 1 tin cannellini beans (Biona does a nice one)
  • ½ tbsp dried thyme
  • Coconut yoghurt, to serve
  • Mixed seeds, to serve
  • 1tbsp Sauerkraut or Kimchi, to serve (as desired)
METHOD

 Preheat the oven to 190 degrees Celsius. Trim the root and the tough top leaves from the leeks, then split each in half and rise out thoroughly under the tap. Slice into 2cm strips.

Heat two tablespoons of olive oil in a saucepan over a medium heat, add the leeks and cook gently for five minutes until softened. Stir every now and then to prevent sticking.

Meanwhile, drain and rinse the cannellini beans.

Make the crumble by combining the oats, chia seed and buckwheat in a bowl. Drizzle with olive oil until coated and sprinkle with thyme. Stir well.

Add the beans to the leek mixture and gently heat for another two minutes. Transfer it into the baking dish.

Cover the leeks and beans with an even layer of the crumble and press lightly to smooth. Bake in the oven for 20 minutes until the top is golden.

Serve with a dollop of coconut yoghurt and mixed seeds and sauerkraut/kimchi as desired.