Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Cut the leeks in half lengthwise, then place in basin of warm water and wash between the layers until fully clean.

Thinly slice the leeks, green parts and all, and add to a large saucepan with the olive oil and a generous pinch of salt. Fry the leeks over a high heat for five minutes, then turn down to a medium heat for a further 15–20 minutes.

While the leeks are cooking, put all the ingredients for the green oil in a food processor or blender and whizz until combined. You can also use a hand-held blender for this.

Take the sliced baguette/sourdough, spread some green oil on each piece and place on a baking pan.

When the leeks are ready, add to a food processor or blender, along with the dates, tahini, sumac and lemon juice, and pulse to make a chunky dip.

Bake the herbed garlic bread in the oven for five to 10 minutes, or until nicely crisped.

Arrange the bread around the outside of a nice platter and place the dip in the middle. You can also add some baby gem lettuce as a dipping option alongside the bread.

Top the leek dip with some pine nuts and a drizzle of olive oil.