Leeks with Romesco & Almonds
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Leeks with Romesco & Almonds
Recipe by Michael Weldon
Dietaries: Vegetarian
Serves: 4
Prep Time: 10mins
Cook Time: 20-25mins
Ingredients
4 leeks, halved lengthways
2 tablespoons butter
Olive oil
Sea salt
Romesco sauce
¼ cup smoked almonds
2 garlic cloves
500g 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.
