Salsa Romesco with Burnt Leeks

RECIPE (4 servings, 60min prep time):

Burnt leeks:

  1. Put veggies and nuts into baking tray and drizzle some olive oil

  2. Roast at 200C/400F for 30mins (peel the hazelnuts if they have their skin on).

  3. Peel the peppers and tomatoes and everything to a blender.

  4. Start blending and gradually add 100ml olive oil.

    Store in the fridge up to 1 week (it’s also great with pasta).

    Leeks :

  5. Bake at 200C/400F for 40min (I baked them with the salsa ingredients but left it in the oven for longer).

  6. Remove the burnt skin and cut in chunks.

  7. Toss and serve on the salsa Romesco.

Garnish with hazelnuts and cilantro oil and enjoy with bread.

Course🧅Condiment

Diets🌱Vegan...

Category🥫Sauce

Cuisine🇪🇸Spanish

Occasions🥟Appetizer📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m

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