Grilled Leeks And Green Onions With Romesco Sauce - cooking recipe

Ingredients

None None FOR THE ROMESCO SAUCE
1 tsp red pepper flakes
1/4 cup extra virgin olive oil
1 large red bell pepper, chopped
2 cloves garlic, crushed
1 tbsp slivered almonds, toasted
2 medium tomatoes, chopped
1 tbsp red wine vinegar
None None FOR THE GRILLED LEEKS AND GREEN ONIONS
16 None thin leeks, trimmed
2 tbsp butter, melted
1 tbsp olive oil
1 bunch green onions, trimmed

Preparation

For the romesco sauce, soak red pepper flakes in 2 tbsp hot water for 5 minutes; drain. Heat 1 tbsp of the oil in a nonstick skillet on medium heat. Cook red pepper and garlic until soft but not colored. Blend or process red pepper flakes, pepper mixture, almonds and tomatoes until smooth. With motor running, gradually add remaining oil and vinegar. Season with salt and pepper.
Wash leeks thoroughly to remove grit between leaves. Cook leeks on a heated grill pan on medium heat, brushing with the combined butter and oil, about 10 mins or until browned and tender. Add green onions and grill until tender.
Serve with romesco sauce.