Recipes
Barbecue Spring Onions with Romesco Sauce
Char these seasonal stars to bring out a sweet and smoky flavour. It makes a light side when served alongside dollops of this vibrant and nutty sauce.
Char these seasonal stars to bring out a sweet and smoky flavour. It makes a light side when served alongside dollops of this vibrant and nutty sauce.
Cook: 30 Mins
Serves: 8
Price: £0.36 per serving
Nutritional Information
Each 100g serving contains
Energy
602kj
144kcal
602kj
144kcal
7%
Fat
10.3g
10.3g
Med
15%
15%
Saturates
1g
1g
Low
5%
5%
Sugars
3.6g
3.6g
Low
4%
4%
Salt
0.54g
0.54g
Med
9%
9%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
602kj/144kcal
Typical energy values per 100g:
602kj/144kcal
Ingredients
100g Skin-on Almonds
200g Roasted Red Peppers in Brine (one large jar will be enough)
2 tbsp Tomato Purée
3 Garlic Cloves, peeled
45g Slice Sourdough Bread, torn into chunks
1 tbsp Sherry Vinegar
1½ tsp Smoked Paprika
2 tbsp Olive Oil
3 x 125g Asda Fragrant & Crunchy Spring Onions
Method
1
Preheat the oven to 200°C/180°C/gas 6. Put the almonds onto a baking tray and cook in the oven for 10 mins or until golden. Leave to cool.
2
For the Romesco sauce, drain the peppers and reserve around 3 tbsp brine. Roughly chop the peppers and put into a food processor along with the almonds, tomato purée, garlic, sourdough, sherry vinegar, smoked paprika and seasoning. Whizz until finely chopped, add 1 tbsp olive oil and reserved brine and whizz until a thick dip-like consistency. Spoon into a bowl and chill until needed.
3
Toss the whole spring onions in oil and season well. Heat the barbecue until hot and cook the spring onions for 10–12 mins directly on the grill, turning occasionally until they are charred and softened. Remove to a plate, cover in foil and leave to rest for 2–3 mins.
4
To serve, remove and discard any very charred, burnt layers on the outside of the onions, then serve the onions with the Romesco sauce.