Healthy autumn recipe for 6 people, takes only 25 mins; recipe has almond, red pepper, ciabatta, olive oil, sherry vinegar, chilli, smoked paprika, garlic clove and leek.
Burnt leeks on toast with romesco
Course: Healthy autumn
Servings
6
servings
Prep time
20 mins
Ingredients
- Almond: 50g whole blanched almonds
- Red Pepper: 100g cooked red peppers from a jar, drained
- Ciabatta: 1 large ciabatta loaf, sliced
- Olive Oil: 1/2 tbsp olive oil, plus 2 tsp
- Sherry Vinegar: 1 tsp sherry vinegar
- Chilli: 1 red chilli, deseeded
- Smoked Paprika: 1/4 tsp smoked paprika
- Garlic Clove: 1 garlic clove, crushed
- Leek: 3 leeks, each cut into 4 pieces
Directions
- Toast the almonds in a dry pan until golden. Put the almonds, peppers, 1 small ciabatta slice (about 10g - an end piece is ideal), 1/ 2 tbsp olive oil, the vinegar, chilli, paprika , garlic and some seasoning in afood processor(or use astick blender). Blend until smooth, then transfer to a bowl and chill in the fridge until needed.Can be done a day in advance.
- Put the leeks in a saucepan and cover with water. Bring to the boil and cook for 5 mins. Drain on kitchen paper until needed.
- When you're ready to serve, heat grill to high. Put the cooked leeks on a baking tray, season and drizzle with 2 tsp olive oil. Grill the leeks until starting to blacken, about 8-10 mins, turning once during cooking.
- Toast the remaining ciabatta slices and spread with a little of the romesco. Gently pull the leeks into ribbons and pile them on top. Season well and serve immediately.
