Romesco sauce with grilled spring onions

Ingredients

For 1 serving

• Bell peppers260 g
• Almonds20 g
• Tomatoes105 g
• Garlic2 cloves
• Red wine vinegar9 ml
• Paprikato taste
• Extra virgin olive oil2 teaspoons
• Spring onions7
• Saltto taste

Contains: nuts, sulphites,

In season: June – September

Method

1. Heat the oven to 220 °C (conventional); wash the peppers and tomatoes and put them whole on a tray lined with baking paper.
2. Roast for 20 minutes, turning halfway, until the skins are dark and loosening; for the last 5 minutes add the almonds to a corner of the tray and toast them until golden.
3. Let the vegetables cool for a few minutes, then peel them and remove the peppers' stalk and seeds.
4. Blend the peppers and tomatoes with the almonds, peeled garlic, red wine vinegar, paprika, oil and salt until thick but still slightly grainy.
5. Meanwhile wash the spring onions, trim the roots and the toughest green part and cook them on a very hot griddle for 5 minutes, turning, until soft and charred with griddle marks. Serve them for dipping in the sauce.