Serves: 6
INGREDIENTS
12 baby leeks
1 large eggplant
1 small butternut pumpkin
olive oil
sea salt and freshly ground pepper
Romesco
½ cup almonds (skin on), roasted
½ cup hazelnuts, roasted and skins rubbed off
3 cloves garlic, crushed
2 red capsicums, roasted, peeled and sliced
2 medium vine tomatoes, skinned, seeded and chopped
1 teaspoon sweet smoked paprika
pinch of chilli flakes
2 tablespoons red wine vinegar
3 tablespoons olive oil
sea salt and freshly ground pepper
METHOD
Romesco: Reserve 6 roasted almonds. Put the remaining almonds and the hazelnuts in a food processor and chop coarsely. Add the remaining ingredients and process until finely ground. Season.
Vegetables: Wash the leeks well in cold water to remove any grit and dirt. Cut the eggplant into 8 long wedges. Peel the pumpkin and cut into 1½ cm thick slices.
Brush all the vegetables with olive oil and season with sea salt and freshly ground pepper.
Cook on a preheated ridged grill or barbecue, turning until tender.
To serve: Arrange the vegetables on a platter. Put the romesco sauce in a bowl and top with the reserved, chopped almonds. Serve warm or at room temperature.
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