Slice the leeks into thick, chunky rounds.
Heat some olive oil in a pan. Add the leek rounds, season with salt and pepper, and sear until nicely golden and brown on both sides.
Drizzle balsamic vinegar over the seared leeks to create a simple glaze, then remove from heat.
To make the muhammara, add the roasted red peppers, walnuts, paprika, and a squeeze of lemon juice to a food processor. Blend until creamy and combined.
Whisk together olive oil, balsamic vinegar, chili paste, and finely chopped fresh parsley to make a quick chili-balsamic glaze.
Spread the muhammara on a serving plate. Arrange the glazed leeks on top, then drizzle with the chili-balsamic mixture.
Cook it hands-free.
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