Roasted Leeks with Romesco Sauce | RICARDO

Ingredients

• 2 red bell peppers, cut in half and deseeded
• 1 Italian tomato, cut in half
• 1 cherry pepper
• 1/4 cup (60 ml) olive oil
• 1/4 cup (40 g) toasted blanched almonds
• 3 tbsp (10 g) chopped stale bread
• 1 garlic clove, chopped
• 2 tsp (10 ml) sherry vinegar
• 1/4 tsp smoked paprika
• 1/8 tsp ground cumin
• 3 medium leeks, cut in half lengthwise