Burnt leeks on toast with romesco
Sweet when blanched, slightly bitter when burned, these perfectly balanced leeks atop crusty ciabatta make an easy, healthy, vegan starter
- Serves 6
Nutrition per serving
- 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
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.
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.