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Leeks with romesco sauce

Leeks with romesco sauce


Dip and eat these Spanish-style leeks as a tasty snack or side dish

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    896kj 216kcal
  • Fat
    Med 21%
  • Saturates
    Low 10%
  • Sugar
    Low 21%
  • Salt
    Low 21%

% of adult’s reference intake | Carbohydrates per serving : 14g


  • 4 tsp Co-op olive oil
  • 1 red pepper, deseeded and cut into strips
  • 1 clove garlic, peeled
  • 1 tomato, quartered
  • 20g ground almonds
  • 2 tsp Co-op balsamic vinegar
  • 2 Co-op British leeks, trimmed and halved lengthways


  1. Heat half the oil in a lidded pan over a medium heat
  2. Add the red pepper and cook, stirring often, until it starts to brown at the edges
  3. Add the garlic and tomato and stir to coat, then cover the pan and cook on a low heat for 25 mins, stirring occasionally, until soft
  4. Add the ground almonds and cook, stirring, for 2 mins
  5. Remove from the heat and add the balsamic vinegar and 2 tbsp boiling water
  6. Stir together and then mash or purée
  7. Around 10 mins before the end of cooking, toss the leek in the rest of the oil
  8. Heat a griddle or frying pan over a medium heat and cook the leek for 5 mins, turning occasionally, until soft and lightly charred
  9. Serve with the sauce and season with freshly ground black pepper

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