Quick & Easy

Leeks and green onions with romesco sauce

leeks and green onions with romesco sauce


Romesco sauce


1.Make romesco sauce. Soak chilli flakes in 2 tablespoons hot water for 5 minutes, drain. Heat 1 tablespoon of the oil in medium frying pan, cook capsicum and garlic until soft but not coloured. Blend or process chilli with capsicum mixture, nuts and tomato until smooth. While motor is operating, gradually add rest of oil and vinegar, process until smooth.
2.Wash leeks to remove any grit between leaves. Cook leeks on heated oiled barbecue, brushing with combined butter and oil, about 10 minutes or until browned and tender. Add onions, cook until tender.
3.Serve with romesco sauce.

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