Spring Onions with Smoky Romesco Sauce

Serves2-4 people


  • 2 red peppers
  • 50g toasted almonds
  • 50g toasted bread cubes
  • 1 tomato, chopped
  • 1 garlic clove, crushed
  • A large handful of parsley, chopped
  • 1 tsp smoked paprika
  • A pinch of cayenne pepper or chilli powder
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 4 bunches of spring onions

Prep: 5 mins | Cook: 6 mins

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1. Char 2 red peppers on a hot barbecue or under the grill for 10-20 mins. Put in a bowl and cover with cling film.
2. When cool, peel off the skin. Remove the stalks, pith and seeds. Put the peeled peppers in a food processor.
3. Add 50g toasted almonds, 50g toasted bread cubes, 1 chopped tomato, 1 crushed garlic clove, a large handful of chopped parsley, 1 tsp smoked paprika, a pinch of cayenne pepper, 1 tbsp red wine vinegar and 1 tbsp oil. Blitz to a paste.
4. Thread 4 bunches of spring onions onto skewers. Cook on the barbecue or under the grill for 3 mins on each side. Serve with the romesco sauce to dunk or drizzle.
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