Burned Leek with Romesco Sauce
- 30 min
- Serves 2
- 11 ingredients
10 minutes to prep, 20 to cook. A bold, smoky leek paired with a silky romesco sauce creates a surprisingly simple yet striking dish. The charred vegetables add depth, while the sauce delivers a nutty, tangy kick that brightens every bite.
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Method
Preheat the oven to 400°F (400°F).
Slice the leek and spread it on a baking sheet.
Roast until the edges are charred and the leek is tender.
Blend roasted tomatoes, almonds, garlic, olive oil, red pepper flakes, vinegar, salt, pepper, and hot water to make a smooth romesco sauce.
Spread the orange romesco sauce onto a white plate.
Place the charred leek pieces on top of the sauce.
Squeeze fresh lemon juice over the plated leek and sauce.
Serve immediately.
Tips while you cook
- Slice Leek Evenly
- Cut the leek into uniform pieces before spreading on the baking sheet.
- Watch for Charred Edges
- Roast until the edges are charred and the leek is tender, then remove promptly.
- Blend Sauce with Hot Water
- Add hot water while blending the romesco ingredients.
- Add Lemon Juice at the End
- Squeeze fresh lemon juice over the plated leek and sauce just before serving for bright acidity.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Gabriel Poltorak made this.
The recipe comes from Gabriel Poltorak’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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