Charred spring onions & romesco

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

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 531
  • fat 48g
  • saturates 6g
  • carbs 12g
  • sugars 2g
  • fibre 4g
  • protein 12g
  • salt 4.8g


  • 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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