GRILLED SPRING ONIONS WITH ROMESCO SAUCE

SERVES 4 SIDE PORTIONS

FOR THE ROMESCO SAUCE

1/3 cup (50g / 2oz) almonds

1/4 cup (25g / 1oz) shelled walnuts

2 tbsp. pine nuts

2 small tomatoes

3 sun-dried tomatoes

1/2 red chile pepper, stemmed (seeded for less heat)

2 garlic cloves

1/4 cup plus 1 tbsp. (75 ml) olive oil

1/4 cup (60 ml) red wine vinegar

2 tbsp. tomato paste

1/2 tsp. salt

1/2 cup (120 ml) water

FOR THE SPRING ONIONS

2 bunches large spring onions

2 tbsp. olive oil

1 tsp. coarse sea salt

NUTRITIONAL VALUES

Calories: 450kcal
Fat: 46.3g (6.1g S.Fat)
Carbs: 10.5g
Protein: 4.4g
Sugar: 5.2g
Sodium: 788mg

METHOD

In a food processor, pulse all the ingredients for the romesco sauce into a paste with 1/2 cup (120 ml) water.

Combine the spring onions, oil, and salt in a mixing bowl.

Grill the onions for 15 to 18 minutes over direct heat, turning them over frequently. Remove the charred outer layer to reveal the succulent and juicy interior. Serve with the romesco sauce on the side.