Botanica

Ingredients

• 2 packed cups piquillo peppers
• 1 jalapeño, seeds removed (or 1 fresno chile)
• 2 medium cloves garlic
• 1/4 cup olive oil
• 1 tablespoon sherry vinegar
• 1 small lemon - juice & zest
• 2 teaspoons pimentón dulce (Spanish sweet smoked paprika)
• 1/2 cup toasted almonds
• 1/2 cup toasted hazelnuts
• A big handful of cilantro, preferably bolted (¼ cup chopped)
• Sea salt
• 20 tiny potatoes, boiled in salted water until tender
• Olive oil
• Sea salt & black pepper
• Spanish smoked paprika
• Broccolini, Summer Squash, Romanesco, Brussels Sprouts or Cauliflower (or a mix!)
• 3 leeks, white and light green parts only, halved lengthwise
• Romesco
• Lemon zest & juice
• Cilantro flowers