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Burnt leeks on toast with romesco

Burnt leeks on toast with romesco 2016

Burnt leeks on toast with romesco

Name: Burnt leeks on toast with romesco
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 50g whole blanched almonds; 100g cooked red peppers from a jar, drained; 1 large ciabatta loaf, sliced; ½ tbsp olive oil plus 2 tsp; 1 tsp sherry vinegar; 1 red chilli deseeded; ¼ tsp smoked paprika; 1 garlic clove crushed; 3 leeks each cut into 4 pieces

Miriam Nice

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Serves 6

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 5 out of 5.1 ratingRate

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Sweet when blanched, slightly bitter when burned, these perfectly balanced leeks atop crusty ciabatta make an easy, healthy, vegan starter

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

50g whole blanched almonds
100g cooked red peppers

from a jar, drained
1 large ciabatta

loaf, sliced
½ tbsp olive oil

plus 2 tsp
1 tsp sherry vinegar
1 red chilli

deseeded
¼ tsp smoked paprika
1 garlic clove

crushed
3 leeks

each cut into 4 pieces

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Nutrition: per serving

kcal221
fat9g
saturates1g
carbs25g
sugars3g
fibre4g
protein9g
salt0.4g

Method

step 1

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 a food processor (or use a stick blender). Blend until smooth, then transfer to a bowl and chill in the fridge until needed. Can be done a day in advance.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, October 2016

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