
Leeks with romesco sauce
https://www.coop.co.uk/recipes/leeks-with-romesco-sauce
Dip and eat these Spanish-style leeks as a tasty snack or side dish
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 14g
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Ingredients
- 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
Method
- Heat half the oil in a lidded pan over a medium heat
- Add the red pepper and cook, stirring often, until it starts to brown at the edges
- 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
- Add the ground almonds and cook, stirring, for 2 mins
- Remove from the heat and add the balsamic vinegar and 2 tbsp boiling water
- Stir together and then mash or purée
- Around 10 mins before the end of cooking, toss the leek in the rest of the oil
- Heat a griddle or frying pan over a medium heat and cook the leek for 5 mins, turning occasionally, until soft and lightly charred
- Serve with the sauce and season with freshly ground black pepper