Grilled leeks with romesco

Name: grilled leeks with romesco
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Red pepper; 10 thin leeks crops; 50 g unsalted roasted almonds; 2 el traditional olive oil; 1 el Red wine vinegar; 1 tl smoked paprika; tl ground cumin; tl chili flakes; toe garlic

Leek grilled on the barbecue with a romesco of paprika, almonds, paprika, cumin, chili flakes and garlic.

Ingredients

Kitchen Stuff

1 barbecue
1 hand blender with high cup

Directions

Light the barbecue.
Place the peppers on the grid of the barbecue and grill in approx. 15 minutes until the skin is blackened. Times regularly.
Take the barbecue and let it cool for 15 minutes in a pan with lid or in a covered bowl.
In the meantime, place the whole leeks on the grid of the barbecue. Roast them for about 15 minutes until they are completely blackened. Times regularly.
Halve and remove the stalks and seeds from the peppers and remove the skin. Cut the flesh into coarse pieces.
Put together with the almonds, oil, vinegar, paprika, ground cumin, chilli flakes and garlic in a high bowl.
Puree with the hand blender into a smooth sauce (romesco). If necessary, season with salt.
Take the leek from the barbecue and allow to cool slightly. Cut off the underside, halve in length and remove the blackened leaves.
Serve the leeks together with the romesco.