Roasted leek with paprika sauce

Preheat the oven to 220 ° C.

Slice the garlic and mix with the oil. Season with (freshly ground) pepper and possibly salt.

Remove the bottom and the dark green part of the leeks. Cut the leeks in half lengthwise and wash them under the tap.

Cut each leek into 2 short pieces and place on a griddle covered with parchment paper.

Cut the potatoes into quarters. Cut the bacon into 2 x 2 cm cubes. Mix the potatoes and the bacon and place on the baking tray next to the leek.

Divide the garlic oil. Roast for approx. 45 minutes at the bottom of the oven. Spoon halfway.

Place the peppers in the oven dish and place on a grid in the top of the oven. Rooster 30 min.

Take the peppers out of the oven and put them in a plastic bag. Button and leave for 10 minutes.

Remove the skin, the stalk and the seeds from the peppers and cut the flesh into pieces.

Slice the garlic. Put in a tall cup with the peppers, almonds, red wine vinegar and cumin.

Puree with the hand blender into a thick sauce (romesco). Season with (freshly ground) pepper and possibly salt.

Remove the leeks and potato with bacon from the oven and remove the outer layer of the leek. Spoon the pepper sauce over the leek.

Serve with the potatoes with bacon.