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Charred leeks with romesco sauce  recipe

Charred leeks with romesco sauce recipe

1 rating

A classic Spanish romesco sauce is made by combining nuts and roasted red peppers. Here, we add our own twist, roasting cherry tomatoes and chilli (in place of the red peppers) to create the base of this bold, full-bodied sauce. Drizzled over some earthy, charred leeks, this is a punchy tapas-inspired dish that screams of spring flavours. This recipe is also vegan, vegetarian, gluten-free and dairy-free, so keep it on file for fussy friends. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 287 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 200g cherry tomatoes
  • 1 red chilli, halved and deseeded
  • 2 tbsp extra-virgin olive oil
  • 50g whole blanched almonds
  • 50g blanched hazelnuts
  • ½ tsp smoked paprika
  • 2 garlic cloves
  • 2 tsp red wine vinegar
  • 8 leeks, tough outer leaves removed
  • 1 tbsp flat-leaf parsley, chopped
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    22g 32%
  • Saturates

    2g 12%
  • Sugars

    10g 11%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 12.5g Protein 10.1g Fibre 1.8g


  1. Preheat the oven to gas mark 6, 200°C, fan 180°C and bring a large pan of salted water to the boil.
  2. Toss the tomatoes and chilli with 1 tbsp oil, season well and transfer to a roasting tin. Roast for 15 mins until the tomato skins have burst open. At the same time, put the almonds and hazelnuts on a tray and roast for 5-7 mins, until a shade darker and aromatic. Set aside both to cool.
  3. Put the nuts into a food processor and pulse on and off until coarsely ground. Remove to a bowl. Add the tomatoes, chilli, paprika, garlic and vinegar to the processor and blitz until smooth. Stir in the nuts and season to taste.
  4. Cut off most of the tougher green ends of the leeks and trim the root ends, taking care not to take off too much to prevent them from falling apart during cooking. Cut the leeks in half lengthways and rinse under running water to remove any grit. Add to the boiling water and cook for 3-4 mins, until almost tender. Drain and pat dry.
  5. Set a griddle pan over a medium heat. Drizzle the remaining 1 tbsp oil over the leeks. Place on the griddle pan and fry for about 6 mins, turning now and again, until charred on all sides and completely tender.
  6. Arrange the leeks onto a platter and dollop over some of the romesco sauce, serving the remainder in a bowl alongside. Scatter over the parsley and serve immediately. This can be refrigerated for up to 2 days and reheated in the oven.

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