Charred spring onions & romesco
Ingredients
- Step 1 100g blanched almonds , roasted
- Step 2 50g walnuts , roasted
- Step 3 2 garlic cloves , peeled and roasted until golden
- Step 4 400g skinned roasted red peppers , from a jar
- Step 5 1 tsp tomato purée
- Step 6 1 slice sourdough bread , soaked in a bit of water
- Step 7 100ml extra virgin olive oil , plus extra for griddling
- Step 8 ½ tsp cayenne pepper
- Step 9 ½ tsp hot smoked paprika
- Step 10 2-4 tsp red wine vinegar
- Step 11 bunch spring onions , outer layer removed
Calories: 531
Carbohydrate: 12 g
Protein: 12 g
Fat: 48 g
Cook time: 20 minutes
Prep time: 10 minutes
Total time: 30 minutes
Servings: 4
TAGS
Lunch
Starter
Vegetable
1 of 5-a-day
Dinner party
Romesco
Rosie Birkett
Spring onion
Starter
Vegetarian
Vit C
Directions
- 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.