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

Charred spring onions & romesco

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 10 mins Cook: 10 mins


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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal531
  • fat48g
  • saturates6g
  • carbs12g
  • sugars2g
  • fibre4g
  • protein12g
  • salt4.8g
Save to My Good Food
Please sign in or register to save recipes.


  • 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


  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!

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.