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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


  • 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


  • 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.

Recipe from Good Food magazine, March 2018

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