Balsamic Glazed Leeks and Muhammara

1: To make the muhammara, either roast your own peppers and peel off the skin, or combine jarred peppers in a food processor with garlic, paprika, cumin, harissa, tomato purée, walnuts, breadcrumbs, molasses, and lemon juice. Blitz to combine until you have a chunky but smooth texture.

2: Season with salt and pepper, adjusting to taste, and stream in 1-2 tablespoons of olive oil to help emulsify.

3: Slice the leeks into chunky rounds and season with salt and pepper.

4: Warm a good glug of olive oil in a frying pan on medium-high heat. Add the leeks and sear for 5 minutes on each side or until golden brown. Flip and repeat, then deglaze the pan with 1-2 tablespoons of balsamic vinegar. Finish off in the oven at 180°C for 5-10 minutes.

5: For the dressing, whisk together 3 tablespoons of olive oil with 2 tablespoons of balsamic, 1/2 a chopped red chilli, chopped parsley, and a splash of sweetener if using. Season to taste with salt and 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 and bread, then enjoy!