Ingredients

50g whole blanched almonds
100g cooked red peppers
from a jar, drained
1 large ciabatta
loaf, sliced
½ tbsp olive oil
plus 2 tsp
1 tsp sherry vinegar
1 red chilli
deseeded
¼ tsp smoked paprika
1 garlic clove
crushed
3 leeks
each cut into 4 pieces

Method
step 1
Toast the almonds in a dry pan until golden. Put the almonds, peppers, 1 small ciabatta slice (about 10g – an end piece is ideal), 1/ 2 tbsp olive oil, the vinegar, chilli, paprika , garlic and some seasoning in a food processor (or use a stick blender). Blend until smooth, then transfer to a bowl and chill in the fridge until needed. Can be done a day in advance.

step 2
Put the leeks in a saucepan and cover with water. Bring to the boil and cook for 5 mins. Drain on kitchen paper until needed.

step 3
When you’re ready to serve, heat grill to high. Put the cooked leeks on a baking tray, season and drizzle with 2 tsp olive oil. Grill the leeks until starting to blacken, about 8-10 mins, turning once during cooking.

step 4
Toast the remaining ciabatta slices and spread with a little of the romesco. Gently pull the leeks into ribbons and pile them on top. Season well and serve immediately.