Charred Leeks & Red Pepper Romesco

Charred Leeks & Red Pepper Romanesco

Ingredients

Charred Leeks
2–3 Leeks
3 tbsp Extra Virgin Olive Oil
6 Sprigs Thyme
Zest of 1 Lemon
1 tsp Chilli Flakes
2 tsp Smoked Salt
1/2 tsp Black Pepper

Romesco Sauce
2–3 Red Peppers
4 tbsp Extra Virgin Olive Oil
50g Hazelnuts or Almonds
30g Stale Bread (or Chickpeas if GF)
2 tsp Lemon Juice
2 tsp Sherry or Red Wine Vinegar
1 clove Garlic
1 tsp Smoked Paprika
1 tsp Sea Salt

Method - Leeks

1. Cut leeks to 10cm (ish) long chunks (or whatever length you prefer for presentation), then halve each piece lengthways.
2. Carefully wash leeks to remove all dirt and grit. Try to keep all the layers in-tact. Drain and pat dry.
3. Heat a frying pan or skillet to medium. Brush the ‘layered’ side with oil, and then place downside into the frying pan. Fry for 3-4 minutes, until the underside has begun to blacken and char. You may need to press the leek with a utensil so it gets good contact with the pan.
4. Remove the leek from pan and place on a roasting tray. Repeat this step until all the leeks have been charred.
5. Arrange all the charred leeks on the tray, charred-side down. Top the leeks with fresh thyme, smoked salt, black pepper, lemon zest, chilli flakes and a generous drizzle of olive oil.
6. Roast in an oven at 180°C for 15 minutes. Remove from oven, then turn each leek so the layered side is facing up. Return to the oven to cook for a further 10 minutes.
7. Serve drizzled with the juices from the roasting tray. Delicious enjoyed on a bed of romesco sauce, whipped tofu, or stirred through pasta with some tender butter beans.

@greenhouse.plant.based.dining