2 leeks (Ettrick Gardens)
2-3 Tbsp za’atar (Abdal’s Catering)
2 Tbsp wildflower honey (Blueskin Bay Honey)
1-2 Tbsp olive oil
Salt & pepper
½ - 2/3 cup of Greek yoghurt, strained.
2 Tbs za’atar (Abdal’s Catering)
Mix the yoghurt and the za’atar (2-3 Tbsp) & place in the fridge until ready to serve. Wash and cut the leeks lengthwise, lay on a lined baking tray. Mix the honey, za’atar (2 Tbs) and salt & pepper together. Spread mixture over the leeks and bake for 20 minutes at 180degrees C.
Recipe by: Amy Dougherty
