Name: Leeks with Romesco & Almonds
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 leeks (halved lengthways); 2 tablespoons butter; Olive oil; Sea salt; ¼ cup smoked almonds; 2 garlic cloves; 500 g jar roasted red peppers; 1 teaspoon smoked paprika; 2 tablespoons sherry vinegar; ¼ cup olive oil; Sea salt; 2 tablespoons smoked almonds (chopped); 2 spring onion (sliced thinly)

Dietaries: Vegetarian

Michael Weldon

Leeks with Romesco & Almonds

Dietaries: Vegetarian

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 serves

Ingredients Method

Ingredients

4 leeks halved lengthways
2 tablespoons butter
Olive oil
Sea salt

Romesco sauce

¼ cup smoked almonds
2 garlic cloves
500 g jar roasted red peppers
1 teaspoon smoked paprika
2 tablespoons sherry vinegar
¼ cup olive oil
Sea salt

Garnish

2 tablespoons smoked almonds chopped
2 spring onion sliced thinly

Method

In a frypan over a medium heat add the butter and drizzle of olive oil, once hot add in the leeks cut side down, cook gently until softened and caramelised then turn over. Finish cooking on the other side.
In a jug combine the romesco sauce ingredients, with a stick blender blend until smooth. Taste and season to your liking.
To serve, spread the romesco sauce on a sharing plate. Lay the leeks over the plate and top with smoked almonds, spring onion, parsley and lemon juice.