Charred spring onions and romesco

• blanched almonds↗100g g

  toasted

• walnuts↗50g g

  toasted

• garlic cloves↗2

  peeled and sautéed until golden

• peeled roasted red peppers400g g

  from a can

• tomato paste1 tsp tsp
• sourdough bread↗1 slice slice

  soaked in a little water

• extra virgin olive oil↗100ml ml

  plus extra for frying

• cayenne pepper↗½ tsp tsp
• hot smoked paprika↗½ tsp tsp
• wine vinegar↗2-4 tsp tsp
• bunch of green onions↗

  outer skin removed

Step-by-step instructions

1. 1

   Place the nuts in the bowl of a food processor, leaving a handful aside for serving. Add the garlic, then pulse to coarse crumbs. Add the red peppers and tomato paste and pulse again to a rough paste. Add the sourdough bread and a few drops of oil to loosen the mixture, then pulse once more to a slightly smoother paste. Transfer the sauce to a mixing bowl and add cayenne pepper, hot smoked paprika and a little seasoning. Add the remaining olive oil, stirring until incorporated. Add the wine vinegar, 1 tsp at a time, until the sauce reaches the desired acidity—it should provoke salivation!

2. 2

   For the spring onions, coat them with olive oil, season with salt and fry over high heat, turning occasionally, until they are soft in the centre and browned all over. Serve the green onions with the sauce and a sprinkle of almonds.