Stuffed onions
Soft, caramelised, oven-roasted onions stuffed with minced lamb and creamy Greek yogurt, a main course with a difference that's delicious with vegetable pilaf
Burnt leeks on toast with romesco
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 50g whole blanched almonds
- 100g cooked red peppersfrom a jar, drained
- 1 large ciabattaloaf, sliced
- ½ tbsp olive oilplus 2 tsp
- 1 tsp sherry vinegar
- 1 red chillideseeded
- ¼ tsp smoked paprika
- 1 garlic clovecrushed
- 3 leekseach cut into 4 pieces
Nutrition: per serving
- kcal221
- fat9g
- saturates1g
- carbs25g
- sugars3g
- fibre4g
- protein9g
- salt0.4g
Method
step 1
Toast the almonds in a dry pan until golden. Put the almonds, peppers, 1 small ciabatta slice (about 10g – an end piece is ideal), 1/ 2 tbsp olive oil, the vinegar, chilli, paprika , garlic and some seasoning in a food processor (or use a stick blender). Blend until smooth, then transfer to a bowl and chill in the fridge until needed. Can be done a day in advance.
step 2
Put the leeks in a saucepan and cover with water. Bring to the boil and cook for 5 mins. Drain on kitchen paper until needed.
step 3
When you’re ready to serve, heat grill to high. Put the cooked leeks on a baking tray, season and drizzle with 2 tsp olive oil. Grill the leeks until starting to blacken, about 8-10 mins, turning once during cooking.
step 4
Toast the remaining ciabatta slices and spread with a little of the romesco. Gently pull the leeks into ribbons and pile them on top. Season well and serve immediately.
