Charred Baby Leeks with Romesco Sauce
There’s an entire festival dedicated to Calcots in Spain- they’re that good! Â
- Prep Time
- PT10M
- Cook Time
- PT10M
Ingredients
Instructions
Prevent your screen from going dark as you follow along.
We’ve taken inspiration from this to create a simple dish that’s suitable for any gluten free or vegan guests you may have round however they are equally as tasty as a side dish to at your next BBQ.
Step 1;
Start by making the Romesco sauce by popping all the ingredients except the oil into a food processor and gradually adding the oil whilst continually blending. Season well and set to one side.
Step 2;
Take the washed leeks and pop them into a cast iron pan or tray. Pop the tray into Roccbox and allow the leeks to burn and char, tossing occasionally for around 8 minutes or until the leeks are softened.
Step 3;
Serve the leeks with the Romesco dipping sauce on the side. To eat, peel back the charred outer layer and discard, dip the remaining leek into the sauce and enjoy!
