Ingredients (serves 2)
Handful of mangetout.
Half a lemon and half a lime
half a red and white onion.
Chop the two leeks into rings and place in a saucepan. Cover in water and bring to the boil. Allow to simmer for up to ten minutes or until leeks are soft.
While the Leeks are on the boil, Heat a tablespoon of coconut oil on a pan on a medium to high heat on the hob.
Finely chop half a white onion and half a red onion and add to the heated pan with a crushed clove of garlic.
Chop 1 courgette into cubes and break off 6/7 small florets of cauliflower. Once the onions have been lightly browned add the the courgette, cauliflower florettes and mangetout to the pan. When the leeks are ready, strain them and add them to the pan of Vegetables. Stir through while simmering all on a medium heat. Add a sprinkling of himalyan salt and the juice of half a lemon and lime. You can season as preferred. I added some chilli seasoning, sweet paprika and black pepper as well as a good sprinkling of dukkha seeds for an added kick of flavour.
Place the cooked veg mix onto a bed of fresh lettuce leaves and add a few sliced pieces of juicy tomatoes to finish.