Burnt Leeks On Toast With Romesco For Easter Day 2024
When put on top of toasted ciabatta, these leeks make a simple, healthy, vegan starter. They are sweet when blanched and slightly bitter when burned.
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Ingredient
– 50g whole blanched almond– 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 piece
Ingredient
Toast the nuts until brown in a dry pan. In a food processor (or stick blender), mix the peppers, almonds, slivered ciabatta (about 10g, an end piece works best), vinegar, chilli, paprika, garlic, and some spice.
Step 1
Step 1
Instructions
Add 1/2 tablespoon of olive oil. Once it's smooth, put it in a bowl and put it in the fridge until you need it. It's possible to do it the day before.
Step 2
Step 2
Instructions
Put the leeks in a pot and add enough water to cover them. Bring it to a boil, then cook for 5 minutes. Until you need them, drain on kitchen paper.
Step 3
Step 3
For serving, heat grill to high. Season and sprinkle 2 tsp olive oil over cooked leeks on a baking dish. Grill leeks for 8–10 minutes, rotating once, until blackened.
Step 4
Step 4
Toast and spread remaining ciabatta pieces with romesco. Gentle twist leeks into ribbons and pile on top. Season well and serve now.