- To make the Romesco place the tomatoes and capsicum on a slightly greased roasting tray and cook until the skins are quite charred.
- Remove the capsicum and pop into a bowl covered with plastic wrap and allow to cool. Remove the tomato and place in a separate bowl and allow to cool.
- Once the capsicum is cool use your fingers to remove the skin and the seeds and do the same for the tomatoes.
- Add the garlic cloves to the bowl of a food processor and pulse until finely minced. Add the toasted almonds, bread and chili and blitz to a paste.
- Scrape down the side of the bowl if needed and add the tomatoes, capsicum, parsley, paprika, a pinch of salt and pepper and blitz until smooth. While the processor is running add the vinegar and the extra virgin olive oil in a steady stream until you get the consistency you are after. I like mine quite thick so I only use a little olive oil. The good news is that you will end up with more Romesco Sauce than you need for this recipe so pop any excess into an airtight container in the fridge for up to a week.
- Trim the dark green tops from the leeks, as well as the very tip of the root.
- Rub the surface area of the leek with the olive oil, I use my hands to do this.
- Cook the leeks on a preheated BBQ/ grill plate on medium/ high for 8 minutes each side or until blackened. Remove and allow to cool for a few minutes before removing the burnt outer layers of the leeks using your fingers.
- Grill the slices of sourdough until char marks are visible. Smear a generous amount of romesco onto the hot toast. Slice each leek in half lengthways and drape over each piece of toast, finish with a little of the flat leaf parsley and serve.
Watch Tobie make this recipe over here.
