Recipe

This takes leeks to an incredibly high level. So wonderfully soft, tasty, crispy and with up to 20 different flavor layers. It’s a party for the senses. And in any case, you have never eaten leeks this delicious. That’s for sure.

The happy faces and the smiles and the ‘ohhh and yes’ are all over the place when I put a bowl of Pimientos de Padron on the table at home. We all love it so much. Daughter Lalaine lives in Spain, we once rented a house in Galicia for a whole summer and ate Pimientos de Padron every day. As a snack. Als a starter. You can also get them here. And it’s a party right away. This tahina sauce also brings me right back home to the Middle East.

It’s a bit of out-of-the-box thinking, green beans cooked in chermoula and with currants. Served at room temperature. Delicious. So delicious that after the first day in the menu, I was inundated with questions for the recipe. So the next morning I immediately took a photo and wrote the recipe. So go make this salad, ladies and gentlemen. And then enjoy.

In the restaurant we always start with two starters, one of which is usually a sandwich. But one that is made interesting. Not just any bread. And this is one of those. Delicious, surprising and beautiful to see. That’s nice as well.