Spring onions with romesco sauce on a plate, on a table

Charred spring onions & romesco

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 - 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal531
fat48g
saturates6g
carbs12g
sugars2g
fibre4g
protein12g
salt4.8g
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Ingredients

Method

  • STEP 1

    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!

  • STEP 2

    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.

Goes well with

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