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To make the muhammara, combine jarred peppers in a food processor with garlic, paprika, cumin, harissa, tomato purée, walnuts, breadcrumbs, molasses and lemon juice. Blitz to combine until chunky but smooth texture.
Season muhammara with salt and pepper, streaming in 1-2 tbsp olive oil to help emulsify.
Slice the leeks into chunky rounds and season with salt and pepper.
Warm a good glug of olive oil in a frying pan on medium-high heat. Add leeks and sear for 5 minutes on each side until golden brown. Deglaze the pan with 1-2 tbsp balsamic vinegar.
Finish leeks on a baking tray in the oven at 180°C for 5-10 minutes.
For the dressing, whisk 3 tbsp olive oil with 2 tbsp balsamic, ½ chopped red chilli, chopped parsley and a splash of sweetener if using. Season to taste with salt and pepper.
To serve, spoon muhammara in the centre of a plate. Place leeks on top, dress generously with vinaigrette. Serve with salad and bread.