|1|| roasted peppers
(from a jar)
|65 g g||almonds almond|
|1 tsp tsp||paprika paprika|
|100 ml ml||olive oil olive oil|
|2 tbsp tbsp||lemon juice lemon juice|
|1 tbsp tbsp|| parsley
Charred leeks with romesco sauce
Smoky, charred leeks meet a delicious romesco sauce, for an interesting take on vegetarian barbecue ideas.
- Cook the leeks directly over the coals for around 15 minutes, until blackened all over.
- Meanwhile, prepare the romesco sauce. Blitz together the red pepper, garlic, almonds, paprika, olive oil and lemon juice, seasoning to taste.
- Once cooked, split the leeks lengthways and spoon the romesco over the top.Scatter with chopped parsley to serve.