1 tbsp olive oil
115 g pecan nuts
2 tbsp miso paste
Splash of filtered water
Slice the leeks lengthways in very fine strips and then cut into 3 in lengths. Mix well with the oil and bake in a hot oven for 10 - 15 minutes. Chop the pecans finely in a food processor and combine with the miso and little water to prepare a sauce for the leeks. Cover the leeks with the sauce and serve immediately.
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