Burnt Leek with Romesco Sauce
Directions
- 1Preheat the oven to 230 °C (445 °F).
- 2Rinse the leeks thoroughly under running water, especially between the layers, to remove any grit, then pat dry.
- 3Use a skewer or small knife to poke 5–6 holes lengthwise down each leek to let steam escape.
- 4Place the leeks directly on a baking tray (no oil) and roast for about 45 minutes, turning halfway, until the outer layers are black, burnt, and papery. The inside should feel soft and caramelised when pressed with tongs.
- 5While the leeks roast, mix all the ingredients for the Romesco sauce (roasted red pepper, almonds, garlic, tomato paste, salt, vinegar, smoked paprika, olive oil, and hot water) in a blender and blend until smooth and glossy.
- 6Take the leeks out of the oven, let them rest for 5 minutes, then peel away the burnt outer layers to reveal the soft, glossy insides.
- 7Cut each leek in half.
- 8Spoon a round of Romesco onto each plate and spread it into a neat circle.
- 9Lay two half-leeks on top of the Romesco sauce.
- 10Drizzle with extra virgin olive oil.
- 11Squeeze over a little lemon juice.
- 12Finish with Maldon salt.
Ingredients
- 2 medium–large leeks
- 240 g roasted red bell peppers, peeled and seeded
- 50 g toasted almonds
- 2 small garlic cloves
- 2 tsp tomato paste
- 1 pinch salt
- 30 ml sherry vinegar
- 1 tsp smoked paprika powder
- 50 ml extra-virgin olive oil
- 40 ml hot water
- extra virgin olive oil
- lemon juice
- Maldon salt
Equipment
skewersmall knifebaking trayblendertongsplate
Tips
- If using jarred roasted red bell peppers, add a splash of the pepper water/oil mix to the Romesco sauce.
- Roast leeks until outer layers are black, burnt, and papery, and the inside feels soft and caramelised.
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