Charred Spring Onions & Romesco

100g blanched almonds roasted
50g walnuts roasted
2 garlic cloves peeled and roasted until golden
400g skinned roasted red peppers
1 tsp tomato purée
1 slice sourdough bread soaked in a bit of water
100ml extra virgin olive oil plus extra for griddling
½ tsp cayenne pepper
½ tsp hot smoked paprika
2-4 tsp red wine vinegar
bunch spring onions outer layer removed

Put the nuts in the bowl of a food processor, saving a handful to serve. Add the garlic, then blitz until you have coarse crumbs. Add the red peppers and tomato purée and blitz again to a rough paste. Add the sourdough and a glug of the oil to loosen the mixture, then blitz once more until you have a slightly smoother paste. 

Pour the sauce into a mixing bowl and add the cayenne pepper, paprika and some seasoning. Pour in the rest of the olive oil, stirring to incorporate it. Add the vinegar, 1 tsp at a time, until the sauce has the right acidity.

For the spring onions, brush them with olive oil, season with salt and griddle over a high heat, turning occasionally, until softening at the core and charred all over. Serve the spring onions with the sauce and a scattering of almonds.

bbcgoodfood.com