Name: Burnt Leeks With Romesco
Yield: 4
Ingredients: 6 large leeks; 2tbsp extra virgin olive oil, plus extra to drizzle; FOR THE ROMESCO; 2 red peppers; 1 plum tomato, roughly chopped; 50g blanched almonds, toasted; ½tsp hot smoked paprika; 1½tbsp sherry vinegar; 4tbsp extra virgin olive oil; TO FINISH; 30g blanched hazelnuts, toasted and roughly chopped; 1tbsp chopped parsley

VMG Recipes