Charred salad onions with romesco sauce
Charred
salad onions with romesco sauce
·
1 hour + cooling
·
Serves 4
·
Easy
·
Vegetarian
Ingredient
•
Romano pepper 1, halved and seeded
•
Tomato 1, halved
•
Olive oil
•
Garlic 2 cloves, crushed
•
Red chilli 1, finely chopped
•
Bread 1 slice, roughly chopped
•
Hazelnuts 50g
•
Blanched almonds 25g
•
Parsley chopped to make 2 tbsp
•
Olive oil 150ml
•
Red wine vinegar 2 tbsp
•
Salad onions 12, roots trimmed
Recipe
1.
Grill the pepper halves skin-side up until they
start to blister and grill the tomato halves cut-side up until they start to
brown on top. Peel the pepper halves and slip the skin off the tomatoes and
roughly chop them. Heat a little oil in a pan and fry the garlic and chilli
briefly until it softens, add the bread and fry until browned then add
the pepper and tomato. Scrape the lot into a food processor with the nuts and
parsley and pulse until roughly chopped, add the oil, vinegar and a good pinch
of salt and pulse together. Tip into a bowl.
2.
Heat the grill or a griddle pan and brush the
onions with oil. Griddle or grill them until they blacken on the outside (or
put them over the grey coals of a barbecue). Once blackened, wrap them in
newspaper and leave them for 15 minutes to soften.
3. Serve them with the sauce. To eat them, slip the cooked onion out of
the outer blackened skin and dip them in the romesco sauce.
Per serving 502kcal | protein 4.9g | carbs 7.1g | fat 50.1g|sat fat
6.4g | fibre 3.1g | salt 0.2g
