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Balsamic Glazed Leeks with Muhammara
Guarnición

Balsamic Glazed Leeks with Muhammara

45 minPara 4Nutri-Score B€€
de @alfiecooks21 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • leeks (sliced into chunky rounds, washed)Frutas y verduras2 piezas
  • balsamic vinegar (divided between deglazing and dressing)Despensa75 ml
  • jarred roasted red peppers (drained)Despensa280 g
  • garlic (clove, peeled)Frutas y verduras1 pieza
  • smoked paprika (1 tsp)Especias2 g
  • ground cumin (1 tsp)Especias2 g
  • pomegranate harissa (1 tsp)Despensa5 g
  • tomato purée (1 tsp)Despensa5 g
  • toasted walnuts (toasted)Frutos secos y semillas75 g
  • toasted breadcrumbs (2 tbsp, toasted)Panadería15 g
  • pomegranate molasses (2 tbsp)Despensa30 ml
  • lemon (juiced)Frutas y verduras1 pieza
  • red chilli (half chopped for the dressing, half to taste)Frutas y verduras1 pieza
  • fresh parsley (2 tbsp, chopped)Frutas y verduras8 g
  • agave syrup (1 tsp, optional)Despensa5 ml
  • extra virgin olive oil (for searing, emulsifying and the dressing)Despensa75 ml
  • salt (to taste)Especias4 g
  • black pepper (to taste)Especias2 g

por ración

Nutrición

268kcal

Carbohidratos
20 g
Proteínas
4 g
Grasas
20 g
Adaptar utensilios

lo que usará

Utensilios

  • Procesador de alimentos
  • Sartén
  • Bandeja de horno
  • Horno
  • Bol
  • Varillas

paso a paso

Preparación

  1. Make the muhammara

    • Combine the roasted peppers, garlic, smoked paprika, cumin, harissa, tomato purée, walnuts, breadcrumbs, pomegranate molasses and lemon juice in a food processor.
    • Blitz until combined, keeping a chunky but smooth texture.
    Paso 1

  2. Season and emulsify the dip

    • Season with salt and pepper, adjusting to taste.
    • Stream in the olive oil while blitzing to help emulsify.
    Paso 2

  3. Slice and season the leeks

    • Slice the leeks into chunky rounds and season with salt and pepper.
    Paso 3

  4. Sear the leeks

    • Warm a good glug of olive oil in a frying pan over medium-high heat.
    • Add the leeks and sear for 5 minutes on each side until golden brown, flipping and repeating.
    • Deglaze the pan with balsamic vinegar.
    Paso 4

  5. Finish in the oven

    • Transfer the leeks to a baking tray and bake at 180 °C until caramelized and soft.
    Paso 5

  6. Whisk the chilli balsamic dressing

    • Whisk the olive oil with the balsamic vinegar, chopped red chilli, chopped parsley and agave syrup if using.
    • Season to taste with salt and pepper.
    Paso 6

  7. Serve

    • Spoon the muhammara in the centre of a plate.
    • Place the leeks on top and dress generously with the vinaigrette.
    • Serve with salad and flatbreads.
    Paso 7
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