|4||red bell peppers|
|60 ml||olive oil|
|1 tbsp||red wine vinegar|
|2 tsp||smoked paprika powder|
|1||lemon (zest and juice)|
|20||purple potatoes (small, boiled)|
|olive oil for frying|
|smoked paprika powder|
|olive oil for garnish|
Preheat the oven to 230°C/450°F. Transfer red bell peppers to a baking sheet and roast for approx. 30 min., or until blistered and soft. Let cool for a few minutes.
Remove and discard the seeds and stems, and peel the skin. Slice jalapeño and remove the seeds. In a food processor, combine the roasted peppers, jalapeños, garlic, olive oil, red wine vinegar, almonds, cilantro, and smoked paprika powder. Zest and juice lemon, and add to the food processor. Season to taste with salt. Blend until smooth.
Lightly crush each boiled potato with the side of a knife. Heat some olive oil in a frying pan over medium heat, add potatoes, season with salt, and fry for approx. 20 min., or until potatoes just start to crisp from both sides.
While the potatoes are frying, cut zucchini into bite-sized pieces. In a grill pan, grill zucchini for approx. 15 min with some oil. Remove cauliflower stem and cut cauliflower into bite-sized pieces. Sauté cauliflower for approx. 15 min. over medium-high heat in a frying pan. Season with salt and pepper, and set aside.
Cut leek into 5-cm/2-in. pieces and halve lenghtwise. In a frying pan, sauté for approx. 10 min., cut-side down, until they caramelize and char slightly, then flip and sauté for a few minutes on the other side, until softened. Set aside.
Remove crushed potatoes from heat and season well with salt, pepper, and a sprinkle of smoked paprika powder to taste.
Mound the romesco sauce in the center of a large plate and serve with crushed potatoes, seared leeks, zucchini, and cauliflower. Garnish with a drizzle of olive oil and a sprinkle of salt. Enjoy!