Name: Grilled leeks and green onions with romesco sauce
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: Romesco sauce; 1 teaspoon dried chilli flakes; 1/4 cup (60ml) extra virgin olive oil; 1 large (350g) red capsicum, chopped; 2 clove garlic, crushed; 1 tablespoon slivered almonds, toasted; 2 medium (380g) tomatoes, chopped; 1 tablespoon red wine vinegar; Grilled leeks and green onions; 16 (1.3kg) pencil leeks, trimmed; 30 gram butter, melted; 1 tablespoon olive oil; 1 bunch (300g) green onions, trimmed

Grilled leeks and green onions with romesco sauce

Romesco sauce is a Catalonian delicacy, a rich, thick and spicy sauce that is simply perfect paired with grilled leeks and green onions.

Ingredients

Romesco sauce

1 teaspoon dried chilli flakes

1/4 cup (60ml) extra virgin olive oil

1 large (350g) red capsicum, chopped

2 clove garlic, crushed

1 tablespoon slivered almonds, toasted

2 medium (380g) tomatoes, chopped

1 tablespoon red wine vinegar

Grilled leeks and green onions

16 (1.3kg) pencil leeks, trimmed

30 gram butter, melted

1 tablespoon olive oil

1 bunch (300g) green onions, trimmed

Method

1.For the romesco sauce, soak chilli flakes in 2 tablespoons hot water for 5 minutes; drain. Heat 1 tablespoon of the oil in a non-stick frying pan, cook capsicum and garlic until soft but not coloured. Blend or process chilli with capsicum mixture, almonds and tomatoes until smooth. Gradually add rest of oil and vinegar while motor is operating. Add salt and pepper.

2.Wash leeks thoroughly to remove grit between leaves. Cook leeks on a heated grill plate over a medium heat, brushing with the combined butter and oil, about 10 minutes or until browned and tender. Add onions and grill until tender.

3.Serve with romesco sauce.

Romesco sauce can be made a day ahead. The vegetables are best grilled just before serving. Not suitable to freeze. Capsicum mixture suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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