Romesco Sauce with Leek - vegan

My BFF brought back a food magazine issue from Iceland for me. I bought one myself there 10 years ago and cooked some of the recipes.

This issue is a Summer edition and some Icelanders may have spend their Summer in Spain. Grill recipes and some great recipes from this region, but in Icelandic language.

GRILLAÐUR BLAÐLAUKUR MED ROMESCO-SÓSU

Thanks to google-translate and my prior trip to Iceland I could get the recipe completed.

This recipe is from the Catalonia region in the North East of Spain. It is pure vegan.

First step: preheat your oven 180 C fan

Second step: clean and roughly cut red bell peppers and tomatoes and take the top off a garlic bulb. Place it on a baking tray and brush with oil and season with salt. Bake for 30 minutes.

Third step: chop 2 medium onions and measure out 100 g of seeds. Fry off the onions in olive oil until golden and add the seeds to get toasted.

Forth step: take the white part of a leek and put a string on it every 6 cm. Cut it and cook it in salted water for 10 minutes.

Fifth step: in a large bowl bring oven veggies, pressed out garlic and onion seed mix together. Season with smoked paprika, more salt and a good dose of pepper and use a stick blender to make a spread. More coarse or fine as you like it.

Sixth step: romesco sauce on the bottom an leek on top and serve.

Ingredients:

1 large leek

2 red bell peppers

2 large tomatoes

1 bulb of garlic

Olive oil

50 g sunflower seeds

40 g pumpkin seedd

10 g pine nuts

(Use walnuts and hazelnuts if you don't cook for someone with nut allergies)

Salt, pepper, smoked paprika