Chop fennel and leeks into pieces and place in baking dish with garlic and toss with olive oil before baking for 30-45 minutes. You want them to be soft when cooked.
Grate lemon rind from two lemons, then juice them. Reserve about 1 tbsp of rind for later
Once cooked and cooled add the fennel, leeks, garlic and any liquid into a large food processor. Add lemon juice, olive oil, sunflower seeds, celery stalk, chilli flakes, sea salt and cilantro (about 2 cups).
Process for 3-4 minutes until smooth, adding water slowly until desired consistency is reached.
Heat on stove top for 10 minutes, string occasionally and top with raw sunflower seeds, lemon rind and a sprig of cilantro.