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Charred salad onions with romesco sauce
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Serves: 4 as a starter
60g blanched almonds
4 tbsp extra virgin olive oil
1 medium tomato, halved
1 garlic clove, sliced
1 slice day-old white bread, roughly torn into pieces
2 jarred roasted red peppers
1⁄2 tsp sweet smoked paprika
1 tbsp sherry vinegar
2 bunches salad onions
1⁄2 x 25g pack flat leaf parsley, roughly chopped
1 Make the romesco sauce ahead of time if you can. Put a large frying pan over a medium heat and add the almonds. Cook for 2-3 minutes, until light golden, then tip onto a plate and set aside to cool. Drizzle 2 tbsp oil into the pan over the heat. Put the tomato halves in the pan, cut-side down. After 2 minutes, add the garlic and torn bread. Fry until light golden, then spoon into a food processor. Add the cooled almonds, red peppers and sweet smoked paprika. Season and whizz until coarsely chopped. Stir in the sherry vinegar and the remaining 2 tbsp oil. Chill for 2 hours before serving.
2 When ready to serve, set a griddle pan over a high heat. Trim the salad onions and griddle for a few minutes on each side until nicely charred. Spoon the romesco onto a platter and top with the salad onions. Scatter over the parsley leaves, season and serve.
Waste not: Roasted peppers
These have a lovely smoky sweetness. Thinly slice and toss through salad leaves with fried chorizo, new potatoes and a sherry vinegar dressing.
Typical values per serving: