Balsamic Glazed Leeks & Muhammara

Leeks are still in season, not that you need an excuse to make @alfiecooks_ balsamic glazed leeks and muhammara! Alfie’s recipe featuring Odysea products is below:

BALSAMIC GLAZED LEEKS + MUHAMMARA 🌶️

INGREDIENTS (serves 4 as a side)

2 leeks
4 tbsp Odysea balsamic vinegar

1 jar Odysea roasted peppers
1 garlic clove
1 tsp smoked paprika
1 tsp ground cumin
1 tsp Odysea pomegranate harissa
1 tsp tomato purée
75g toasted walnuts
2 tbsp toasted breadcrumbs
2 tbsp Odysea pomegranate molasses
1 lemon

1/2 red chilli
2 tbsp fresh parsley
1 tsp agave (optional)
Odysea extra virgin olive oil
Salt
Pepper

TO SERVE: salad + (flat)breads

METHOD

1. To make the muhammara, either roast your own peppers + peel off the skin, or simply combine jarred peppers in a food processor with the garlic, paprika, cumin, harissa, tomato purée, walnuts, breadcrumbs, molasses + lemon juice. Blitz to combine – you want a chunky but smooth texture.
2. Season with salt + pepper, adjusting to taste + streaming in 1-2 tbsp olive oil to help emulsify.
3. Slice the leeks into chunky rounds, season with salt + pepper.
4. Warm a good glug of olive oil in a frying pan on a medium high heat. Add the leeks + sear for 5 minutes on each side, or until golden brown. Flip + repeat, then deglaze the pan with 1-2 tbsp balsamic vinegar. Finish off on a baking tray in the oven at 180 celsius for 5-10 mins.
5. For the dressing, simply whisk 3 tbsp evo with 2 tbsp balsamic, 1/2 a chopped red chilli, chopped parsley + a splash of sweetener if using. Season to taste with salt + pepper.
6. To serve, spoon the muhammara in the centre of a plate. Place the leeks on top, then dress generously with the vinaigrette. Serve with salad + bread then enjoy!

#leeks #muhammara #healthyrecipes #plantbasedrecipes #feedingconversation

Leaks might be the most underrated vegetable of all. Served here seared, then glazed with a mukafara base and a chili garlic drizzle. Leaks cooked like this cannot be beaten. Begin by slicing them into nice chunky rounds. Then season and sear until nicely golden and brown. I use Odyssey’s olive oil and balsamic vinegar for the best glaze of all. Finish them off in the oven until caramelized and soft. To make mukhura, a roasted red pepper dip, put your peppers, seasonings, and walnuts in a blender and blitz until creamy and combined. To finish things off, whisk up a quick chili balsamic glaze. I’ve left the full recipe below, so enjoy and let me know if you give it a