Burnt leeks on toast with romesco

• whole blanched almonds↗50g g
• prepared red peppers100g g

  from a jar, drained

• large ciabatta↗1

  bread, sliced

• olive oil↗½ tbsp tbsp

  plus 2 tsp

• sherry vinegar↗1 tsp tsp
• red chili↗1

  seedless

• smoked paprika↗¼ tsp tsp
• garlic clove↗1

  crushed

• leeks↗3

  each cut into 4 pieces

Step-by-step instructions

1. 1

   Toast the almonds in a dry pan until golden. Place the almonds, red pepper, a small piece of ciabatta (about 10 g – the end of the loaf is ideal), ½ tbsp olive oil, vinegar, chili, paprika, garlic and a pinch of seasoning into a food processor (or use a hand blender). Blend to a smooth paste, then transfer to a bowl and chill in the refrigerator until needed. It can be prepared a day ahead.

2. 2

   Place the leeks in a pot, cover with water, bring to a boil and simmer for 5 minutes. Drain on a paper towel and set aside.

3. 3

   When ready to serve, preheat the grill to high. Spread the prepared leeks on a tray, season and drizzle with 2 tsp olive oil. Grill the leeks until they start to blacken, about 8‑10 minutes, turning once during cooking.

4. 4

   Toast the remaining pieces of ciabatta and spread them with a little romesco. Gently pull the leeks into ribbons and place them on top. Season well and serve immediately.