Name: Charred Leeks with Romesco
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 200 g Sweet Pepper (drained); 50 g blanched almonds or hazelnuts; 2 clove Garlic (peeled); 1 tsp Smoked Paprika (to preference)); 2 tbsp Vinegar; 100 ml Olive Oil; Salt; 4 Leek (white and light green parts only); Olive Oil (for dressing); Salt

Charred Leeks with Romesco | Smoke & Soil

High heat transforms these vegetables completely. The char isn’t just cosmetic — it’s structural, adding bitterness to balance the natural sweetness beneath the surface. Leeks, when treated this way, develop a smoky depth that elevates their usual mildness, making them a worthy centrepiece rather than a side note.

Pairing charred leeks with a vibrant romesco sauce brings together fire-roasted sweet peppers, toasted almonds or hazelnuts, garlic, smoked paprika, and a splash of vinegar. This combination is a quiet celebration of clean, whole-food flavours that feel both grounded and refined. The romesco’s nutty, acidic notes cut through the richness of the leeks, while the smoke from the grill ties everything together.

This recipe leans into the everyday BBQ ethos — it’s about using fire as a tool to coax out the best in seasonal ingredients. It demands attention and care, from blanching and shocking the leeks to managing clean smoke over direct heat, but the result is a dish that’s as thoughtful as it is satisfying. It’s a reminder that barbecue doesn’t have to be loud or complicated to be good.

Serves:

For the Romesco Sauce

drained

peeled

to preference)

For the Leeks

white and light green parts only

for dressing

Health Notes

This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.

Notes

Timing Clarification: The pre-blanching step is non-negotiable for large leeks. Without it, the exterior will burn before the interior is tender. The 5-minute blanch time is a technical specification to achieve the correct internal texture.
Romesco Texture: The sauce should be robust, not a smooth purée. Retaining some texture from the nuts and peppers provides a necessary contrast to the soft, charred leeks. If you prefer a smokier flavour, char one of the roasted red peppers on the grill grate for 2 minutes before blending.
Alternative Nuts: While almonds are common, using blanched hazelnuts is a more traditional and equally effective choice for the Romesco, lending a deeper, earthier flavour.
Fuel Management: The high, direct heat from the Weber briquettes is essential for the char. Ensure the vents are fully open during the charring phase to maximise airflow and temperature.

Seasonal Variations

Swap leeks for spring onions in early spring for a milder result
Try with a blue cheese dressing instead of vinaigrette in winter

Nutrition (per serving, estimate)

180

kcal

protein

15g

carbs

10g

fat

Values are estimates and vary with portion size and preparation.

Made this recipe?

Method

1
Prepare the Romesco Sauce
Combine the drained roasted red peppers, nuts, garlic, smoked paprika, and sherry vinegar in a blender or food processor. Pulse until roughly chopped. With the motor running, slowly stream in the 100ml of olive oil until the sauce is emulsified but still retains some texture. Season with a pinch of flaky sea salt. Set aside.
2
Prepare the Leeks and Fuel
Trim the roots and dark green tops from the leeks. Slice the leeks in half lengthways, ensuring they remain attached at the root end to hold their structure. Rinse thoroughly under cold water to remove any trapped grit. Fill a large pot with water and bring to a rolling boil.
3
Blanch the Leeks
Submerge the halved leeks in the boiling water for precisely 5 minutes. This pre-cook ensures the leeks are tender throughout before they hit the high heat of the grill. After 5 minutes, immediately remove the leeks and plunge them into an ice bath or run under cold water to halt the cooking process. Drain and pat them completely dry with a clean tea towel.
5 min
4
Set Up the Grill
Light a full chimney starter of Weber briquettes. Once the briquettes are fully ashed over (approx. 15-20 minutes), pour them onto one side of the Weber Master-Touch cooking grate to create a direct, high-heat zone. Place the cooking grate back on the kettle. Close the lid and allow the grate to preheat for 5 minutes.
15 min
5
Char the Leeks
Lightly dress the dried leeks with olive oil and season with salt and pepper. Place the leeks cut-side down directly over the high-heat briquettes. Close the lid. Grill for 5-7 minutes until the cut side is deeply charred and blackened.
5 min
6
Finish and Serve
Flip the leeks and move them to the cooler, indirect side of the grill. Close the lid and allow them to cook for a further 5-8 minutes until they are completely tender when pierced with a fork. The internal temperature is not critical, but the texture should be yielding. Remove the leeks from the grill. Arrange them on a serving platter and spoon the Romesco sauce generously over the top. Serve immediately.
5 min
7
Finish and Serve
Flip the leeks and move them to the cooler, indirect side of the grill. Close the lid and allow them to cook for a further 5-8 minutes until they are completely tender when pierced with a fork. The internal temperature is not critical, but the texture should be yielding. Remove the leeks from the grill. Arrange them on a serving platter and spoon the Romesco sauce generously over the top. Serve immediately.
5 min

Charred Leeks with Romesco

Charred Leeks with Romesco

Ingredients

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Method

Notes

Seasonal Variations

Nutrition

Heatproof Gloves

Food Processor

Gas BBQ

Chimney Starter

Long Tongs