Before serving, cut down two thin slices of sourdough bread and put them on a tray. Sprinkle some canola oil on top and roast them in the oven at 190°C for 5-7 minutes until nicely brown and crispy. Season with a little salt afterwards.
To start plating, put three pieces of leek next to each other on a plate and put the bread crisps in between them. Next is the coffee pesto, which you simply drizzle on the leek and on the plate. Put a spoon of porridge next to the leek and top it with the garden cress.