Recipes / Starters / Roast leeks with piquillo pepper and walnut sauce
Starter
Dinner
Vegetarian
Gluten-free
Baked
Roast leeks with piquillo pepper and walnut sauce
Roast leeks on a sauce of piquillo peppers, walnuts, chipotle and boiled egg, with a parsley and pine nut vinaigrette.
- Cooking
- 25 min
- Prep
- 15 min
- Difficulty
- Easy
Per serving
331 kcal
Protein · 8 %
7 g
Fat · 70 %
26 g
Carbs · 22 %
18 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 4 leeks
- a splash of oil, salt and pepper
- Piquillo pepper sauce
- 1 jar of piquillo peppers with their liquid (about 290 g)
- 30 g walnuts (a small handful)
- 1–2 chipotle chillies in adobo, to taste
- 2 boiled eggs, peeled
- 1 tsp sweet paprika (or a splash of beer)
- 3 tbsp olive oil
- salt and pepper
- Vinaigrette
- a little chopped parsley
- 20 g pine nuts (a small handful)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar of Modena
- 1 tsp sweet or hot paprika
Step by step
- Trim the roots off the leeks and cut them where the green starts.
- Clean them, remove the outer layer and halve them lengthways.
- Lay them cut side down on a tray with a splash of oil, salt and pepper.
- Roast in a preheated oven at 200 °C for about 25 minutes.
- Meanwhile, make the sauce: put the peppers with their liquid, the walnuts, chipotles to taste, the boiled eggs, salt, pepper and the paprika (or a splash of beer) in a jug. Blend, adding the oil a little at a time, until it's the texture you like.
- For the vinaigrette, mix the chopped parsley with the pine nuts, oil, balsamic, paprika, salt and pepper.
- Spread a layer of sauce on the plate, carefully lay the leeks on top and finish with the pine nut vinaigrette.