Serves 2

Ingredients

• 3 Radishes, trimmed and sliced thinly (We used Purple Star)
• 2 Arepas
• 3 Baby Leeks or 1 large Leek, trimmed and sliced
• 2 Avocados, pitted and sliced
• 4 oz. Queso Fresco, crumbled
• 3 Tbsp. Vinegar
• 1/2 Tbsp. Honey
• 1 Tbsp. Olive Oil
• Salt and Pepper to taste

Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the vinegar and honey along with a pinch of salt and pepper to taste. Add the radish and stir until combined. Set aside. In a large sauté pan over a medium flame, heat the oil until hot. Add the leeks along with a pinch of salt and stir while cooking until completely tender and soft, about 12 minutes.

Place the arepas on a baking sheet lined with tinfoil and in the oven for 6 minutes, turning once. Carefully cut the arepas in half and place each bottom on a plate. Top with the leeks followed by the pickled radish, avocado, and queso fresco. Top each with the other half of the arepa.