To make the muhammara, either roast your own peppers + peel off the skin, or simply combine jarred peppers (with 1 tbsp of their oil) in a food processor with garlic, paprika, cumin, harissa, tomato purée, walnuts, breadcrumbs, molasses + a squeeze of lemon juice. Blitz to combine - you want a chunky but smooth texture. Season to taste with salt + pepper, adjusting seasoning to taste + streaming in 1 tbsp more oil to help emulsify.

Slice the leeks into chunky rounds, remove the papery outer layer, then season with salt + pepper.

Pre-heat the oven to 180C fan.

Warm a good glug of olive oil in an oven-safe, non-stick frying pan on a medium high heat.

Working in batches, add the first half of the leeks + sear for 4-5 minutes on each side, or until golden brown. Flip + repeat, then remove from the pan + do the same with the rest of the leeks.

Once they’re all cooked, re-add to the pan, then drizzle over the balsamic vinegar + pop in the butter to melt, allowing to bubble away.

If oven-safe, simply pop the pan into the oven + allow to finish cooking through for 5-10 minutes, or until the leeks are nicely tender inside.

Once done, remove any burnt, papery skins.

For the dressing, simply whisk the olive oil, ½ a chopped red chilli, chopped parsley + a splash of sweetener if using. Season to taste with salt + pepper.

To serve, spoon the muhammara in the centre of a plate. Place the leeks on top, then dress generously with the drizzle. Serve with a crunchy, refreshing green salad + a good bit of bread.