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To make the muhammara, either roast your own peppers + peel off the skin, or simply combine jarred peppers in a food processor with the garlic, paprika, cumin, harissa, tomato purée, walnuts, breadcrumbs, molasses + lemon juice. Blitz to combine - you want a chunky but smooth texture.
Season with salt + pepper, adjusting to taste + streaming in 1-2 tbsp olive oil to help emulsify.
Slice the leeks into chunky rounds, season with salt + pepper.
Warm a good glug of olive oil in a frying pan on a medium high heat. Add the leeks + sear for 5 minutes on each side, or until golden brown. Flip + repeat, then deglaze the pan with 1-2 tbsp balsamic vinegar. Finish off on a baking tray in the oven at 180 celsius for 5-10 mins.
For the dressing, simply whisk 3 tbsp evo with 2 tbsp balsamic, 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 vinaigrette. Serve with salad + bread then enjoy!