Walnut Fennel and Leek Stew

Instructions

1. In a large pan, sauté the shallot in a couple of tablespoons of oil, until translucent.
2. Add the coconut milk. Mix in the fennel, leeks, garlic, thyme and sumac. It might be easier to tie the thyme in some string. Bring to the boil and reduce to a medium heat for about 15 minutes. Switch off the heat.
3. In a frying pan, toast the walnuts in the remaining oil over a low heat for a couple of minutes.
4. Season to taste and garnish with the walnuts.