Roasted Leek with Marinated Miso Beans

Ingredients

Miso Beans

• 1 tbsp light Miso paste
• Zests from one lemon
• Lemon juice from 1/2 lemon
• 1 tbsp white wine vinegar
• 1 tbsp olive oil
• 1 garlic glove, pressed
• 1 tsp maple syrup
• 1/2 can gigante beans
• 1/2 can chickpeas
• parsley
• green parts of leek
• salt & pepper
• butter/olive oil

Roasted Leek

• 2 pc of leak
• vegetable oil to fry

Others

• eggs

Directions

For the dressing

1. First, mix all the ingredients for the marinade - except legumes, parsley, butter & leeks - to a creamy marinade. Season with salt and pepper.
2. Remove stalks and leaves from leek, wash and pat dry.
3. Put the white aside.
4. Cut the green part into thin rings.
5. Melt the butter in a pan at medium to high temperature and sauté the leek rings in it until soft. This takes approx. 5 minutes.
6. They should only be softly steamed and not browned. If it goes too fast, just add a sip of water.
7. Turn off the stove. Strain the legumes and add them to the hot leek rings. Add the dressing and stir everything.
8. Top with finely chopped parsley and set everything aside.

For the leek

1. Roast the white part of the leek in a pan with a little oil all around until it has become completely black.
2. Turn again and again and put the lid on the pan in between.
3. Optionally, boil the eggs until soft.
4. As soon as the leek has turned black, cut the outermost layer lengthwise and remove the charred skin from the rest and dispose of it.
5. Portion the marinated beans on plates.
6. Cut the leek into bite-sized portions and place on top with the halved eggs.
7. Garnish with fresh herbs & olive oil!

Notes

• If you use a whole can of each legume, douple the amount for the dressing