Description

Charred leeks with romesco sauce and almonds is a delightful culinary experience that combines tender, smoky leeks with a zesty, nutty sauce. This vibrant dish not only pleases the palate but also adds a pop of color to your table. Perfect as an appetizer or a side, it’s sure to impress guests or elevate your weeknight dinner.

Ingredients

Scale

4 medium leeks, trimmed and halved lengthwise
2 tbsp extra virgin olive oil
1 tsp flaky sea salt
½ cup slivered almonds (raw or toasted)
1 cup roasted red peppers (jarred or homemade)
2 garlic cloves, minced
2 tbsp tomato paste
1 tbsp balsamic vinegar

Instructions

Preheat your oven to 425°F (220°C). Rinse the leeks under cold water to remove grit.
Drizzle olive oil over the cut sides of the leeks and sprinkle with salt. Place them cut-side down on a lined baking sheet and roast for 20-25 minutes until charred and tender.
While roasting, toast almonds in a skillet over medium heat until golden brown.
In a blender, combine roasted red peppers, garlic, tomato paste, balsamic vinegar, and olive oil; blend until smooth. Adjust seasoning with salt if needed.
Once leeks are done, plate them topped with romesco sauce and toasted almonds.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Appetizer/Side
Method: Roasting
Cuisine: Spanish

Nutrition

Serving Size: 1 plate (approximately 250g)
Calories: 320
Sugar: 6g
Sodium: 320mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg

Keywords: - Customize by adding spices like smoked paprika for an extra flavor boost. - Substitute slivered almonds with toasted pistachios for a unique twist. - Leftovers can be stored in an airtight container for up to three days.