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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.