Grilled leek with romesco sauce
Rachel Khoo from 24 Kitchen. A vegan Catalan dish, made to celebrate the fresh spring onions (calçots).
Ingredients
| — | leek | |
| 3 | red bell peppers | |
| 100 g | pine nuts | |
| 1 | garlic clove | |
| 1 tbsp | 15 ml | sherry vinegar |
| 4 tbsp | 60 ml | olive oil |
| 1 tbsp | 15 ml | smoked paprika |
| 20 g | breadcrumbs |
Instructions
- Roast 3 red bell peppers halved through the middle, then peel them.
- Place the whole leek in a tray and put it in the oven.
- Toast 100 g pine nuts in a dry pan. Let them cool.
- Put 1 garlic clove in the processor (chopper) together with 1 tbsp sherry vinegar, 4 tbsp olive oil, 1 tbsp smoked paprika, the peeled peppers, the pine nuts and 20 g breadcrumbs.
- Blitz everything.
- Wrap the roasted leek in newspaper for a few minutes so it steams.