Tabbouleh Mezze with coconut lime

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the tabbouleh and let it honey-glazed, undisturbed, so it takes on real color before you stir.
4. Fold in the cocoa powder and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a grating of hard cheese and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.