Bettina Bordi Shares Vibrant, Sustainable Recipes to Savor

Ingredients

• 3 leeks
• 3–4 tablespoons olive oil
• 4 dates, pitted and torn
• 3–4 tablespoons tahini
• 2 teaspoons ground sumac
• 1 lemon, juiced
• Salt and pepper
• 30g flat-leaf parsley, chopped
• 2 garlic cloves, grated
• 3 tablespoons olive oil
• 280g blanched almonds
• 160ml (2⁄3 cup) water
• Pinch of salt, plus extra for seasoning
• 1⁄2 probiotic capsule (optional)