Leeks with romesco

Leeks with romesco

This recipe for leeks cooked over a live fire with romesco is inspired by the Catalonian tradition of eating calçots with rich romesco sauce. It's the perfect vegetarian side dish for any barbecue.
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  1. Step 1

    Light the barbecue. Once it is ready, grill the red peppers until they are charred and black all over. Remove the peppers from the heat
  2. Step 2

    Cover the peppers tightly with cling film and set aside for 10 minutes or so – this will help the skins come off more easily
  3. Step 3

    Wash any dirt or grit off the leeks and grill them on the barbecue until black all over - around 8 minutes. Wrap the leeks in newspaper in bundles of 4 or 5 and set aside for 15 minutes to finish steaming
  4. Step 4

    Next, toast the almonds and hazelnuts in a dry pan until lightly golden. Remove them from the heat and set aside
  5. Step 5

    Skin the tomatoes by making a cross shape in the bottom of each one then covering with boiling water for a few minutes. Drain the tomatoes, then plunge them into cold water and leave for a minute. The skins should now peel off easily
  6. Step 6

    Peel the skins off the charred peppers and remove the seeds and stems
  7. Step 7

    Place the almonds, hazelnuts, peppers and tomatoes in a blender with the remaining ingredients and a pinch of salt. Pulse to a coarsely-textured sauce. Taste and adjust the seasoning if necessary
  8. Step 8

    Serve the charred leeks with the sauce on the side