This recipe is from @PlantBasedmag magazine, and i haven’t changed it one bit. Its such a delicious light lunch or starter for 4. I knew instantly I was going to love it. Super fresh and summery but could be enjoyed all year. I love everything about it, from the salty capers to the fragrant aniseed of the dill and the delicate sweetness of the poached leeks. So easy to make and delicious with some crusty bread.
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