For this recipe you will need:
- 1 leek, chopped
- olive oil
- salt and pepper to season
- 1 garlic clove, finely chopped
- bunch of parsley/coriander
- 1 lemon
- 1 small jar of broad beans
- handful(s) of Barley, Spelt & Walnut Granola

Method: 
1) Add the chopped leek to a pan with some olive oil and a pinch of salt. Sauté for 10 minutes until softened. 
2) Add the chopped garlic, a bunch of parsley (or coriander), some lemon zest/juice, black pepper and sauté for a further 5 mins. Keep aside some of the parsley for garnish later.
3) Pour in a small jar of broad beans. Refill half the jar with water and add. Simmer for an additional 4-6 minutes or until the liquid has reduced and the leek is cooked thoroughly. 
4) Serve on toast, garnish with remaining parsley, olive oil and a sprinkle of crunchy BSW granola clusters.