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Peel the garlic and chop finely.
Chop a handful of parsley finely, including the twigs.
First cut the leek into rings and then into smaller pieces, use only the white part.
Put the garlic and leek together with the mayonnaise, the tagatesse, a dash of lemon juice and the herb cheese in your food processor and mix until a creamy mixture.
Spread the toppings on the gluten-free oat cracker and put some parsley on it.