Spanish · Lunch
Grilled Spring Onions with Sauce (Low-Calorie)
Whole spring onions charred over a hot grill until the outer layers blacken and the centres steam soft, served with a light romesco-style sauce made from roasted red pepper, tomato and almonds thinned with sherry vinegar instead of the usual olive-oil-heavy paste. Smoky, tangy, plant-based, eaten with fingers.
$3
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
186Calories
6.1gProtein
9.3gFat
22.4gCarbs
9.2gSugar
7.8gFiber
210mgSodium
0mgChol
1.2gSat Fat
680mgPotassium
110mgCalcium
2.3mgIron
0mcgVitamin B12
58mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
low-carb
low-calorie
Instructions
1
Prep
Trim root ends and ragged outer leaves from spring onions on a cutting board, keeping bulbs and stalks whole.
2
Char
Lay spring onions directly on a hot grill at high heat; cook 8–10 minutes, turning every 2 minutes, until outer skins blacken and centres feel soft when pressed.
3
Blitz
Combine roasted red pepper, tomato, almonds, garlic, sherry vinegar, 1/2 tsp olive oil, smoked paprika, salt and pepper in a small blender; blitz 30–45 seconds until mostly smooth.
4
Plate
Arrange charred spring onions on a plate with sauce spooned alongside for dipping, drizzle remaining 1/2 tsp olive oil over onions.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1212 spring onions (300g), root ends trimmed
- 22 small roasted red bell pepper (70g), skin removed
- 22 small tomato (120g)
- 1 oz28g almonds
- 2 clove2 clove garlic
- 2 tsp2 tsp sherry vinegar
- 2 tsp2 tsp olive oil, divided
- 1/2 tsp1/2 tsp smoked paprika
- pinch of salt
- pinch of black pepper
