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Barbecued Leeks with Romesco Sauce
Ingredients
  • 4 leeks
  • Sherry vinegar, to drizzle
  • Extra virgin olive oil, to drizzle
  • ½ cup mixed herb leaves, to serve (we used chervil, tarragon and dill)
  • 1 long green shallot, sliced to serve
  • subheading: ROMESCO SAUCE:
  • 3 (600g) red capsicums
  • 150g blanched almonds, roasted
  • 150g blanched hazelnuts, roasted
  • 1 small garlic clove
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • ⅓ cup (80ml) extra virgin olive oil
  • subheading: LEMON CHILLI DRESSING:
  • 1 tbs extra virgin olive oil
  • 1 tbs lemon juice
  • Pinch of dried chilli flakes
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