Charred Leek by Ron Blaauw

Ingredients

General:

•   4 leeks
•   Olive oil
•   Fresh ground salt and pepper

Dressing:

•   2 red peppers
•   3 Roma tomatoes
•   2 cloves of garlic
•   40 gr white almond
•   40 gr white hazelnut
•   2 slices of sourdough bread
•   ½ roasted red pepper without seeds
•   6 tbsp olive oil
•   2 tbsp Sherry wine vinegar
•   Lemon
•   Smoked paprika powder/allspice d’espilette
•   Fresh ground salt and pepper
•   1 tbsp flat-leaf parsley

Supplies

•   Mixing bowls
•   WWOO Cutting Board
•   Knifes
•   Kitchen pliers
•   Cookware
•   Microplane grater
•   Spoons
•   Whisk

Prepare

•   Preheat the WWOO Braai or the Big Green Egg, indirectly, to 220 °C. (You can also use a pan or oven.)
•   Cut off the dark green part of the leeks.
•   Wash the leeks as well as possible and shake them until they are as good as dry.
•   Brush the leeks with some oil and salt.
• Grill the leeks directly on the hot and glowing coals, until they are back of color.
•   Carefully turn the leeks over, making sure that they are evenly roasted on all sides.
•   Set the leeks aside to rest for a while.
• Carefully cut the leeks lengthwise and open them like a book.
•   Remove the soft white parts of the leeks and place these on a clean, preheated plate.
•   Sprinkle this with some fresh ground pepper and salt.

The Sauce

•   Preheat the WWOO Braai or the Big Green Egg, indirectly, to 220 °C.
•   Roast the bell pepper, red pepper, and tomato over an open fire. Set this aside in a closed container for a little while.
•   Carefully roast the nuts over medium heat until they are light golden brown.
•   Remove the skins and seeds of the nuts. And put the pulp in a food processor or mortar.
•   Add the cooled nuts and garlic to the pulp. Grind this into a creamy mass.
•   Add the lemon zest and the paprika powder.
•   Add the vinegar and some lemon juice. Rub in well.
•   Add the crestless bread.
•   Gradually add the olive oil until you’ll end up with a smooth mass.
•   Season with salt and pepper.