3 WAYS WITH LEEKS

Za’atar leek and mushroom filo tartlets Vg

MAKES 12 TARTLETS

EQUIPMENT

Non-stick 12-hole muffin tray

• 300g chestnut mushrooms, roughly diced
• 6 tbsp extra virgin olive oil
• 1 garlic clove, crushed
• 1½ tbsp tahini
• 2 large leeks (roughly 500g), ends removed, rinsed and sliced into 2-3mm slices
• 2 tsp za’atar
• Juice of 1½ lemons, zest of 1 lemon
• 6 filo sheets
• Handful of chopped walnuts
• Sea salt and black pepper

TO SERVE

• 6 tbsp coconut yoghurt (or full-fat Greek yoghurt)• Small handful of dill, finely• 2 tbsp extra virgin olive oil• ½ lemon, juice