Leek and goat’s cheese omelette with cashew pesto

Serves 2

4 organic eggs sea salt flakes and freshly ground black pepper

3 tablespoons roughly chopped tarragon leaves

2 tablespoons extra-virgin olive oil

1–2 leeks, white part only, chopped

½ cup (60 g) crumbled goat’s cheese micro herbs, to serve (optional) lemon wedges, to serve

Cashew pesto

1 cup (155 g) cashews

1 cup (50 g) well-packed baby spinach leaves

6 basil leaves

2 teaspoons sea salt flakes 1 tablespoon nutritional yeast juice of 1 lemon ½ cup (125 ml) extra-virgin olive oil, plus extra if needed

To make cashew pesto, place cashews, spinach, basil, salt, nutritional yeast and 2 tablespoons of lemon juice in a blender. Blend on high, while slowly adding oil, until ingredients are well combined. If the consistency is too thick, add more oil or lemon juice. Set aside.

Crack eggs into a bowl and beat well. Stir in a pinch of salt and the tarragon and set aside.

Heat 1 tablespoon of oil in a non-stick frying pan over medium heat. Add leek, season with salt and pepper, and cook for 5–6 minutes until soft (be careful not to burn it). Transfer cooked leek to a plate and set aside. Wipe pan clean and heat remaining oil over medium heat. Pour in egg mixture and swirl to evenly coat bottom of the pan. Reduce heat to medium–low; cook for about 5 minutes, smoothing the mixture with a spatula to ensure it cooks evenly. When the top starts to thicken, loosen outer edge with spatula. Sprinkle goat’s cheese and cooked leek over one half of omelette. Use spatula to lift the other side; fold omelette over. Reduce heat to low; cook for a further 3 minutes. Turn off heat, cover pan and leave to rest for 2 minutes to allow cheese to become soft and creamy.

Halve omelette and divide between two plates. Top with a tablespoon of cashew pesto, scatter with micro herbs (if using) and serve with lemon wedges on the side.