Why not try Caroline’s vegan recipe made from the contents of her Hampshire Market Garden vegetable box.
Leeks and chickpeas with red pepper and hazelnut sauce
Serves 4
Ingredients
6 medium leeks (or other seasonal vegetable ie asparagus)
Rapeseed oil
1 tbsp chopped fresh tarragon (or other seasonal herb)
1 can chickpeas, drained
Salt and pepper
Romesco sauce
100g toasted, chopped hazelnuts
2 red peppers, halved and de-seeded
2 large tomatoes, halved
6 unpeeled garlic cloves
½ tsp chilli flakes soaked in boiling water for 10 minutes and drained
140ml rapeseed oil
1 small slice sourdough or other bread
2 tbsp smoked paprika
2 tbsp wine vinegar
1 tbsp maple syrup (or soft brown sugar)
Method
- Cut leeks into 10 cm pieces. Boil for 10 mins until soft and drain. Pat dry with kitchen towel and set aside
- Pre-heat oven to 200°/180° (fan), Gas 6
- Lay peppers and tomatoes, skin sided up on a tin lined with baking parchment and roast for 10 minutes and garlic and roast for another 20-25 minutes until skins are blackened all over.
- When cool peel, the skin should come off easily
- Lightly toast the sourdough then crumble into pieces
- Place the sourdough, drained chilli, hazelnuts (reserve a few for decoration), oil, peppers, tomatoes, garlic and smoked paprika in a blender and whizz to a paste. Add a little water to loosen if necessary.
- Cut the cooked leeks lengthways.
- In a griddle pan add a little oil and when hot griddle the leeks
- When nicely charred, place sauce on plate and top with the chickpeas and leeks
- Decorate with tarragon and crushed hazelnuts and serve at room temperature
Follow this link to learn more about our Member of the Month – Hampshire Market Garden
