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

Charred spring onions & romesco

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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
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  • 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.

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