Low-GL Lunch: Leeks in red pesto and tofu sauce

serves 2

4 medium leeks
4 tablespoons red pesto
75g tofu
juice of 1/2 lemon
125-150ml vegetable stock
freshly ground black pepper
30g hard goat's cheese or other hard cheese, finely grated


Trim and wash the leeks and slice each one in half vertically. Place in a steamer or a lidded colander over a saucepan of boiling water and steam for about 10-15 minutes, until soft.

Meanwhile, mix the pesto, tofu and lemon juice together ina bowl and add sufficient stock or vegetable juice to make a thick pouring sauce. Pour into a saucepan and bring to simmering point. Add black pepper to taste.

When the leeks are cooked, put them in a heat-proof dish, pour over the sauce, and scatter the grated cheese on top. Place under a hot grill for a couple of minutes until the cheese has browned on top, the serve.

Serve with some rye bread and mixed leaves drizzled with some dressing.