Mary Miso - Recipes for every day - Cookbooks
2 leek stalks
Salt and pepper
½ lemon, zest
2 tbsp olive oil
1 halloumi
100 g buckwheat
2.5 dl water
Dressing:
2 tbsp lemon juice
1 tbsp agave syrup
1 clove of garlic, crushed
1 tbsp ginger, finely chopped
4 tbsp olive oil
1 tsp chilli, chopped
½ bunch basil
Salt and pepper
Cut the leek in half lengthways. Marinate with salt, pepper, lemon zest and olive oil.
Cut the halloumi into slices.
Grill the leek on the barbecue for approx. 45 minutes, not too hot, so that the leek is nice and soft and does not burn. Add the halloumi after 35 minutes.
Bring the buckwheat and water to the boil. Remove the pan from the heat and leave to soak for 20 minutes. Drain and drain well.
Dressing:
Mix all the ingredients together. Flavour with salt and pepper.
Add the warm buckwheat to the dressing. Serve with leek and halloumi.
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