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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.