Oh what a treat of a recipe this is. I use fresh tarragon grown in a pot, but you can use dried instead. If you don’t have fresh figs, then dried might do. Or berries - if you serve it over a salad instead of leeks. (I’ve never tried berries with steamed leeks, but it doesn’t sound appealing.)
Plain Greek yogurt or sour cream, 1 cup
Zest and juice of 2 lemons
Fresh tarragon and parsley (a couple of tbsp minced each, to taste). A tiny bit of rosemary too, if you like.
Fresh figs, quartered
Served over steamed rice or cauliflower rice, with steamed leeks