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Mini leeks from the barbecue with romesco sauce

Grilled mini leeks from the barbecue with creamy romesco sauce made from bell pepper, tomato, and almond, finished with sliced almonds and chive oil.Lightly charred mini leeks from the barbecue served in a warm romesco sauce of roasted bell pepper, tomato, and smoked almond. Finished with sliced almonds and chive oil.

Ingredients

200gTomatoes
2Olive oil
1Pimentón (smoked paprika)
75gSmoked almonds
Pepper
1units.itemsGarlic clove
1Lemon juice
2units.itemsRoasted bell peppers
Salt

Chive oil
Flaked almonds
Baby leek

Preparation

  1. Blend the ingredients for the romesco sauce (for approx. 150ml) in a blender until the sauce has a slightly coarse texture.
  2. Then heat the sauce in a pan as desired.

  1. Grill the mini leeks for about 3 minutes on the barbecue at 200°C, until lightly charred.
  2. Cut off the bottom and gently push the leeks out of the outer, blackened layer.
  3. Place the pieces of leek in the warm romesco sauce.
  4. Garnish with sliced almonds and a few drops of chive oil.