CHARRED SPRING ONIONS & ROMESCO

Charred spring onions & romesco image

Make this moreish vegetarian dish as an easy starter for a dinner party. You can make it in 20 minutes and the sauce can be prepped ahead of time

Provided by Rosie Birkett

Time 20m

Number Of Ingredients 11

Ingredients

100g blanched almonds , roasted
50g walnuts , roasted
2 garlic cloves , peeled and roasted until golden
400g skinned roasted red peppers , from a jar
1 tsp tomato purée
1 slice sourdough bread , soaked in a bit of water
100ml extra virgin olive oil , plus extra for griddling
½ tsp cayenne pepper
½ tsp hot smoked paprika
2-4 tsp red wine vinegar
bunch spring onions , outer layer removed

Steps:

Put the nuts in the bowl of a food processor, saving a handful to serve. Add the garlic, then blitz until you have coarse crumbs. Add the red peppers and tomato purée and blitz again to a rough paste. Add the sourdough and a glug of the oil to loosen the mixture, then blitz once more until you have a slightly smoother paste. Pour the sauce into a mixing bowl and add the cayenne pepper, paprika and some seasoning. Pour in the rest of the olive oil, stirring to incorporate it. Add the vinegar, 1 tsp at a time, until the sauce has the right acidity - it should make you salivate!
For the spring onions, brush them with olive oil, season with salt and griddle over a high heat, turning occasionally, until softening at the core and charred all over. Serve the spring onions with the sauce and a scattering of almonds.

Nutrition Facts : Calories 531 calories, Fat 48 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 4.8 milligram of sodium