Grilled Spring Onions with Romesco Sauce

A hot red pepper and almond sauce complements Matt Tebbutt's starter or side
By Matt Tebbutt
Grilled Spring Onions with Romesco Sauce
  • Rating:
  • Serves: 2-4
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 red peppers
  • 2 red chillies
  • 4 cloves garlic
  • 115 ml virgin olive oil
  • 1 tsp sugar
  • 1 tbsp red wine vinegar
  • 100 g roasted almonds
  • 6-8 spring onions


1. Preheat the oven to 200C/gas 6.

2. Put the peppers, chilies and garlic in a roasting tin, drizzle over 1 tablespoon of the olive oil and roast in the oven for 30 minutes until tender.

3. Remove the seeds from the peppers and chilies and blend in the blender along with the garlic. Add the remaining oil, sugar and vinegar and blitz again until you have a smooth sauce. Add almonds and blitz to a coarse paste. Set aside.

4. Brush the spring onions in a little olive oil and cook them whole on a griddle or under the grill. Serve with dollops of the romesco sauce.

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