Trim the roots and woody greens off the leeks. Rinse out any grit under a cold tap, then slice the leeks into 1cm-thick strips. Peel and grate or finely slice the garlic clove. Pick the mint leaves off their woody stalks and finely slice the leaves. Zest the lemon.

the leeks and season with salt and pepper. Dust over the smoked paprika. Fry, stirring occasionally, for 8-10 mins till the leeks are tender and lightly browned. Add the garlic and fry for a further 2 mins till aromatic.

While the garlic cooks, drain and rinse the butter beans. Tumble the butter beans into the pan and stir through the baby leaf spinach. Add half the lemon zest and squeeze in the juice from half the lemon. Cook for 2 mins till the beans are warmed through and the spinach has wilted. Taste and add more salt, pepper or lemon juice if you think it needs it. Remove from the heat.

Scoop the labneh into a bowl. Add the remaining lemon zest and half the mint leaves. Season with salt and pepper. Stir well to mix.

Spoon the labneh over the base of two plates. Top with a handful of lamb’s lettuce. Spoon over the warm leeks and butter beans. Scatter over the pumpkin seeds and remaining mint leaves. Drizzle over a little extra olive oil and serve.