Charred Leeks with Romesco Sauce

Charred Leeks with Romesco Sauce


1 leek

1 tbsp. olive oil

1 garlic clove, peeled

1/2 roasted red pepper

1 slice wholemeal bread

1 tbsp. toasted almonds

1 tbsp. red wine vinegar

1/4 tsp. smoked paprika

1/4 tsp. chili flakes


1. Preheat the grill to high.

2. Cut the leek in half lengthways and brush with olive oil. Grill for 8-10 minutes until charred.

3. In a food processor, combine the garlic, roasted red pepper, bread, almonds, vinegar, smoked paprika, chili flakes and 1 tablespoon of olive oil. Blend until smooth.

4. Serve the leeks with the romesco sauce.

Potential changes & improvements

-You could use a different type of bread, such as sourdough or rye.

-If you can’t find roasted red peppers, you could use roasted tomatoes instead.

-Add some chopped parsley or other herbs to the sauce for extra flavor.

What other food it works well with

-This sauce is also great with grilled vegetables, chicken or fish.

-Try it as a dip for bread or raw vegetables.

Common Mistakes

-Not roasting the red pepper properly. Make sure it is soft and slightly blackened before adding it to the sauce.

-Not toasting the bread before adding it to the sauce. This will give the sauce a more robust flavor.

Nutritional Information

-This recipe is high in vitamins A and C, and contains a good amount of fiber.


This recipe contains the following allergens:

-Nuts (almonds)

-Gluten (bread)

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