Stuffed leek

Method

1. Prepare Leeks: Cut the white part of the leeks lengthwise on one side and separate into sheets. Set aside. Finely chop the remaining green parts and cores of the leeks.
2. Cook Vegetables: Heat olive oil in a pan over medium heat. Add capsicum, garlic, mushrooms, and chopped leek parts. Season with ground cumin, turmeric, paprika, salt, and pepper. Cook until vegetables are soft and fragrant. Remove from heat and stir in fresh herbs and crumbled feta cheese.
3. Prepare Leek Sheets: In a saucepan, bring water to a boil. Add leek sheets and cook for about 3 minutes or until soft. Drain and set aside to cool.
4. Preheat Oven: Preheat the oven to 190°C.
5. Assemble Parcels: Lay out a leek sheet and place a tablespoon of filling on one side. Fold the leek sheet over the filling to create a triangle-shaped parcel. Repeat with remaining leek sheets and filling.
6. Bake: Arrange the parcels in an ovenproof dish. Drizzle with a little olive oil. Cover with baking paper and bake in the preheated oven for 30 minutes, or until parcels are golden and heated through.
7. Serve: Serve the stuffed leek parcels on a bed of hummus or with a side salad.