1roasted red pepperfrom a jar, or roast and peel your own
1small garlic clove or half of one
a large handful or so of toasted almondsplace the almonds in a small tin in a hot oven for 5 minutes or until toasted
1tbspsherry/red-wine vinegar
2tbspextra virgin olive oil
salt to taste
Instructions
Make the romesco sauce by blending the almonds, red pepper, garlic, olive oil and vinegar into a semi-smooth sauce. Taste and season with a big pinch of salt.
Split and rinse the leeks, leaving the roots intact. Then slice them into long pieces, carefully keeping the layers all together.
Carefully put them in a large, hot frying pan with some olive oil and a sprinkle of salt and allow them to take on a good amount of colour before covering the pan with a lid and steaming them in their own juices until soft.
They should be soft all the way through and the burnt edges should contrast beautifully with the sweet, silky middles.
Spread some romesco sauce on a large platter, then place the hot leeks on top and eat them immediately. Scoop them up with a fork or your hands and finish off the sauce with torn chunks of bread. Absolutely delicious!
