Ingredients:
4 medium leeks, trimmed and halved lengthwise
2 tbsp coconut oil
Salt and pepper to taste
Vinaigrette
1 tbsp Dijon mustard
1 tbsp red wine vinegar
1 tsp raw honey
3 tbsp e olive oil
Method:
Preheat oven to 180°C fan bake. Place leeks in a baking dish, with coconut oil, salt, and pepper. Roast for 20 minutes or until tender.
Whisk mustard, vinegar, honey, and olive oil vinaigrette. Drizzle over warm leeks before serving.