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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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!