Roasted Baby Leeks with Romesco

Name: Roasted Baby Leeks with Romesco
Yield: Serves 4
Ingredients: 1 tbsp sherry vinegar or balsamic; 50 g breadcrumbs; 30 ml red wine or sherry vinegar; ¼ tsp sea salt; 1 tsp smoked paprika; ² tsp cayenne pepper; 2 garlic cloves, finely sliced; 1 tsp picked rosemary leaves, chopped; 3 tbsp extra virgin olive oil; 12–15 baby leeks (approx. 350 g); 250 g roasted red peppers from a jar or 1 quantity Roasted Peppers; 100 ml extra virgin olive oil; 1 garlic clove, finely chopped; 100 g almonds, whole or flaked; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

Grilled calcot onions with romesco are a Catalan delicacy but here sweet baby leeks make a delicious alternative. I could eat them all day long but, truly, any roasted vegetable is delicious served with romesco.

Ingredients

12–15 baby leeks (approx. 350 g)
3 tbsp extra virgin olive oil

Starter
February
Vegan

Method

Preheat the oven to 200°C/180°C fan. Make the romesco by pulsing the peppers, garlic, almonds, oil, vinegar, smoked paprika, cayenne pepper, salt and breadcrumbs together in a food processor or with a stick blender until everything is combined but still has texture.