Burnt leeks on toast with romesco recipe | Good Food
Sweet when blanched, slightly bitter when burned, these perfectly balanced leeks atop crusty ciabatta make an easy, healthy, vegan starter
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Cooking tools:
- Pan
- Food processor
- Immersion blender
- Mixing bowl
- Refrigerator
- Saucepan
- Paper towel
- Grill
- Baking sheet
- Toaster
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen towel
- Serving platter
Ingredients
- 50g whole blanched almonds
- 100g cooked red peppers from a jar, drained
- 1 large ciabatta loaf, sliced
- ½ tbsp olive oil plus 2 tsp
- 1 tsp sherry vinegar
- 1 red chilli deseeded
- ¼ tsp smoked paprika
- 1 garlic clove crushed
- 3 leeks each cut into 4 pieces
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