Warm leek salad with carrots

Ingredients for 4 servings:

• 1 kg leek, in rings
• 4 carrots, sliced
• 1 organic lemon(s)
• 2 shallots, finely diced
• ½ bunch parsley, finely chopped
• 1 tsp mustard
• 5 tbsp olive oil
• e.g. salt and pepper
• 1 pinch(s) of sugar
• 1 garlic clove(s), finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Cook the leeks and carrots in salted water for about 8-10 minutes. Drain, reserving about 150 ml of the cooking water. Squeeze the lemon and grate some of the zest. Combine both with all the remaining ingredients and the cooking liquid to make a marinade (preferably in a shaker until the sugar and salt are dissolved and the marinade is frothy). Cover the vegetables with the marinade and let it marinate for at least 1 hour. Warm in the oven at 50°C (top/bottom heat) for 10 minutes before serving.