Spanish · Lunch
Grilled Spring Onions with Sauce
Whole spring onions charred hard over an open flame until the outer layer blackens and the core steams tender, served with a smoky romesco-style sauce of roasted red pepper, almonds, garlic and sherry vinegar. A Catalan grill dish built around smoke, char and a sharp nutty sauce.
$3
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
329Calories
4.9gProtein
27.3gFat
17.4gCarbs
6.1gSugar
5.8gFiber
682mgSodium
0mgChol
3.7gSat Fat
420mgPotassium
95mgCalcium
2.1mgIron
0mcgVitamin B12
38mgVitamin C
vegetarian
vegan
low-carb
low-calorie
high-fiber
mediterranean
thirty-min-meals
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Trim the root ends off the spring onions leaving the layers intact and pat the roasted red pepper dry.
2
Toast the almonds and smoked paprika in a dry small skillet over medium heat for 2 minutes, tossing often, until the almonds turn golden.
3
Blitz the toasted almonds, roasted red pepper, garlic clove, sherry vinegar and half the salt with 2 tablespoons olive oil in a small food processor until coarse.
4
Char the spring onions on a high-heat grill for 8–10 minutes, turning every 2 minutes, until the outer layers blacken and the core feels soft when pressed.
5
Plate the charred spring onions, drizzle with the remaining olive oil, sprinkle with the remaining salt and black pepper, and serve alongside the sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 8-10 whole spring onions
- 3.6 oz50g, about 1/2 a jarred pepper roasted red pepper
- 1 oz30g almonds
- 2 clove2 clove garlic
- 2 tbsp2 tbsp sherry vinegar
- 6 tbsp90ml olive oil, divided
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp salt, divided
- a pinch of black pepper
