Hempseeds + Spain; Charred Leeks and Hempseed Romesco

Ease of Preparation: Medium, Hard

Yield: 4

Ingredients:

Leeks:

• 4 large leeks
• Olive oil for drizzling
• Salt and pepper
• Oil, for the grill

Hempseed Romesco:

• 3 Roma tomatoes, halved, tossed with olive oil
• 2 red peppers, tossed with olive oil
• 2 red chilis, toasted
• 6 garlic cloves, peeled
• ¾ cup (180 ml) hempseeds, toasted
• 1 teaspoon (5 ml) lemon, zest
• 3 tablespoons (45 ml) red wine vinegar
• 1/3 cup (80 ml) olive oil
• 1 teaspoon (5 ml) fennel seed, toasted and ground *NOT SHOWN ON SCREEN*
• 1 teaspoon (5 ml) honey
• Cold pressed hempseed oil, to garnish

Method:

For the Hempseed Romesco:

Preheat a grill or grill pan to medium-high.

Oil the grill.

Place the tomatoes on the grill skin side down to char, once skin begins to separate from the tomato remove the tomatoes from the grill and remove the skin.

Place chilies and peppers on the grill to char, turn as the skin blackens.

Once the chilies and peppers are completely charred remove to a bowl. Cover and steam for 5 minutes.

Remove the skin and seeds of the peppers by scraping or rubbing it off with paper towel, do not use water to rinse. Do not scrape or seed the chilies but do remove the stems from both the peppers and chilies.

In a food processor, combine the charred tomatoes, chilis, garlic, hempseeds, charred peppers, and lemon zest. Blend until just smooth.

Add red wine vinegar, olive oil, fennel, and honey, Process until smooth.

Transfer to a serving bowl.

For the Leeks:

Trim the root ends of the leeks. Chop off the tough, dark green ends and discard.

Slice the leeks in half. Place them in a bowl of cold water to soak.

Preheat the grill to medium-high or 375 F (190 C).

Brush leeks with olive oil and place leeks on the lit side of the barbeque cut side down to begin charring.

Place closely together to maintain shape and prevent the leeks from peeling open, cook for 5 minutes.

Turn leeks over and cook for 10 minutes.

Serve the grilled Leeks with the Hempseed Romesco Sauce and drizzled with the cold pressed hempseed oil.