Spring Onions with Smoky Romesco Sauce Recipe

Ingredients

2 red peppers
50g almonds
50g bread cubes
1 vine tomato
A large handful of flat leaf parsley
1 garlic clove
1 tsp smoked paprika
A pinch of cayenne pepper or chilli powder
1 tbsp red wine vinegar
4 bunches of spring onions

Prep: 5 mins + cooling | Cook: 6 mins

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Method

1. Char 2 red peppers on a hot barbecue or under the grill for 10-20 mins till blacked and blistered all over. Pop them in a bowl and cover with a plate. Set side for 5-10 mins to cool.

2. While the peppers cool, set a frying pan on a high heat. Add the almonds and toast for 2-3 mins till golden brown. Tip them into a food processor. Tear the cubes of bread into the frying pan and toast them till golden. Add to the processor. Roughly chop the tomato and the parsley. Crush the garlic. Add them all to the processor.

3. When the peppers are cool enough to handle, peel off the skin, remove the stalks, pith and seeds. Add them to the processor with 1 tsp smoked paprika, a pinch of cayenne pepper or chilli powder, 1 tbsp red wine vinegar and 1 tbsp olive oil. Blitz to make a thick paste.

4. Thread 4 bunches of spring onions onto skewers. Cook them on the barbecue or under the grill for 3 mins on each side till tender. Serve the grilled spring onions with the romesco sauce to dunk or drizzle.

5. Eat Me, Keep Me
The romesco sauce will keep for 3-4 days in the fridge in a sealed tub. It's delicious with all kinds of raw vegetable crudités or simply served with breadsticks for dipping.