Preparation Time: 45 mins

Serves: 6


What you will need:

18 baby leeks

120g of flaked almonds


Romesco sauce:

2 roasted red peppers

1 roasted tomato

60g of almonds

50g of hazelnuts

1 slice of white bread, stale

1tbsp of “Choricero” pepper pulp

2 garlic cloves (sliced and fried)

1 tbsp of sherry vinegar

100ml of extra virgin olive oil

Salt and pepper


Preheat the oven to 200°C. Place the red peppers and the tomato in a tray, whole and drizzle a generous amount of olive oil over them. Roast for 25 mins. Leave to cool and peel the peppers getting rid of the seeds and stalks.

Then turn the oven down to 160°C and place the almonds, hazelnuts and bread in the oven for about 10 minutes until the nuts are toasted and golden brown and the bread has dried out. Leave to cool. Place everything in a food processor and blend until you obtain a smooth consistency. Season to taste, adding a little more oil if you prefer a thinner sauce.



Grilled baby leeks: In a pot with boiling water blanch the baby leeks for 3 or 4 minutes and refresh in iced water. Pan fry them in a very hot pan with olive oil just before serving.

Toasted flaked almonds: Toast the almonds for 7 mins at 160°C and reserve until serving.

Presentation: First serve a generous spoonful of romesco sauce, add the grilled baby leeks and finish by scattering the flaked almonds on top. Season with a bit of Maldon salt and a drizzle of good quality olive oil.


Grape iconWine match: Beronia Ecológico (Organic)

Beronia Ecológico displays aromas of toast and herbs with red fruit in the background, accompanied by notes of spice – cinnamon, vanilla and cocoa. On the palate the wine is fresh, full-bodied, long and complex with great balance between fruit and wood.


Recipe from Mimo Borough Market



Instagram – @mimolondonboroughmarket

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