Vegetable tortilla with roasted summer leek, and pea-goat cheese hummus

Cut the leek open halfway through the white part, so you can easily rinse it and remove all the dirt.

Place baking paper on a baking sheet, cut the leek into pieces of about 7cm, drizzle with olive oil, season with pepper and salt.

Let it roast for 25 minutes in a preheated oven at 200°C, pour in the broth and let it roast further until the broth has evaporated and the leek is soft, leave it longer if necessary.

Blend everything for the hummus until smooth and put it in a bowl.

Crumble the feta into pieces in a bowl, and also put the arugula in a bowl with the finely chopped mint.

Spread a good tablespoon of hummus on the vegetable tortilla.

Place a strip of leek and nut salad on top, finish with the feta and finely chopped mint.

Roll it up and take a bite!