BBQ Baby Leeks

- 4 Baby Leeks
- 70g Stracciatella de Burrata

- 100g Marcona Almonds
- 100g Hazelnuts
- 1 Red Pepper
- 4 Roma Tomatoes
- 1 Garlic Head
- Smoked Paprika
- Sherry Vinegar
- 3 Dried Chile de Árbol Peppers
- Extra-Virgin Olive Oil
- Salt
- Pepper

- 2 Bunches of Fresh Lovage
- 100ml Arbequina Olive Oil

- 100g Black Olives

1. Roast the nuts, the chili peppers, the red pepper, the tomatoes and the garlic in the oven at 170°C for 25 min.
2. Blend them in a food processor with the rest of ingredients (salt, pepper and sherry vinegar) until smooth texture.
3. Emulsify with olive oil by pouring it slowly into the mix to create a silky texture.
4. You have made the sauce. Now put it into a piping bag.

1. Blanch the lovage in boiling water for 20 seconds, then put in ice water to cool.
2. Pat dry and blitz in arbequina oil for 2 min (we’re moving fast here).
3. Sieve.

1. Pulse the olives in a food processor.
2. Dehydrate in the oven or in a dehydrator (kudos if you have one).
3. Brush the baby leeks with olive oil and place them on the BBQ. Cook until tender and discard the outside leaves if necessary.

Place 3 cooked leeks in the centre of the plate, adding points of romesco sauce, a couple of spoons of stracciatella and the black olive soil. Decorate with a splash of lovage oil. Stare in wonder at what you made.