Recipe

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.

Apr 19, 2007 2:00pm
  • 20 mins cooking
  • Serves 8
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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

Grilled leeks and green onions with romesco sauce
  • 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.

Notes

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.

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