Smoky Red Pepper Romesco & Grilled Leeks on Toast

Name: Smoky Red Pepper Romesco & Grilled Leeks on Toast
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 4 small leeks; 4 thick slices of crusty bread, such as sourdough; Salt; Extra virgin olive oil, for drizzling; 4 thick slices of crusty bread, such as sourdough; Leaves and tender stems from ½ small bunch of parsley; 25 g (1 oz) stale bread, without crust, roughly torn; 2 large red (bell) peppers from the jar (about 120g/4¼ oz), or cook your own; 75 g (2½ oz) blanched almonds, toasted; 100 ml (3½ fl oz/scant ½ cup) extra virgin olive oil; 2 tsp sherry vinegar, plus extra if needed; 1 garlic clove; Leaves and tender stems from ½ small bunch of parsley; 1 tsp hot smoked paprika; ¼ tsp fennel seeds; 4 tbsp tomato purée (paste); 4 tbsp tomato purée (paste); Salt and pepper; Salt and pepper; Drizzle of honey, if needed

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Love Vegetables

By Anna Shepherd

Published 2024

About

My version of romesco contains a few shortcuts: jarred red peppers and tomato purée to speed things along. Perhaps not totally authentic, but this is something I make again and again, and I love to have it in the fridge to liven up almost anything. You’ll make a little more than you need for this recipe. Any extra will keep covered in the fridge for up to 5 days.

Ingredients

Starter
Vegetarian

Ingredients

Method