Roasted leeks, ember-roasted peppers romesco sauce and habanero chili pepper oil



120 MIN

Preparation time




4 leek stalks cut in half lengthwise
Salt to taste
15 ml olive oil
Juice of 1 lemon

For the romesco sauce:
2 red peppers, ember-roasted and peeled
Juice of 1 lemon
60 ml olive oil
30 g ground almonds
Salt and pepper to taste
1 garlic clove

For the habanero chili pepper oil:
100 ml olive oil
2 habanero chili peppers, previously poked through with a knife

For the assembly:
15 ml olive oil
Sea salt or Maldon salt to taste
Small herbs to garnish
5 g almonds, thinly sliced

Step by Step

1. Blend all the romesco sauce ingredients for 2 minutes, set aside in the fridge.
2. Season the leeks with olive oil, lemon and salt. Roast on a heated grill. Cook the inside of the leeks first for 10 minutes. Move constantly to get caramelized leeks without burning them and then cook 10 more minutes on the other side.
3. For the oil, take a small pot and bring all the ingredients to a boil, then lower the temperature and cook for 10 minutes. Let cool and strain. Set aside.
4. For the assembly of the plate, place the romesco sauce in the middle of the dish, then the leeks, the ground almonds, the small herbs and finish with the habanero chili pepper oil.