Charred Baby Leeks with Romesco Sauce

There’s an entire festival dedicated to Calcots in Spain- they’re that good!   

Prep Time
PT10M
Cook Time
PT10M
Subscribe to our YouTube for more recipes

Ingredients

12-14 Baby Leeks, washed thoroughlyRomesco Sauce1 Roasted Red Pepper from a jar, diced1 Clove Garlic50g Flaked Almonds, toasted1/2 Tsp Tomato Puree1 Tbsp Smoke PaprikaPinch of Chilli Flakes1 Tbsp Parsley, chopped1 Tbsp Sherry Vinegar110ml Olive Oil

Instructions

Prevent your screen from going dark as you follow along.

We’ve taken inspiration from this to create a simple dish that’s suitable for any gluten free or vegan guests you may have round however they are equally as tasty as a side dish to at your next BBQ.

Step 1;

Start by making the Romesco sauce by popping all the ingredients except the oil into a food processor and gradually adding the oil whilst continually blending. Season well and set to one side.

Step 2;

Take the washed leeks and pop them into a cast iron pan or tray. Pop the tray into Roccbox and allow the leeks to burn and char, tossing occasionally for around 8 minutes or until the leeks are softened.

Step 3;

Serve the leeks with the Romesco dipping sauce on the side. To eat, peel back the charred outer layer and discard, dip the remaining leek into the sauce and enjoy!