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Seasonal Favourite - Summer Seasonal Cooking Recipes (Part 2) - Charred salad onions with romesco sauce

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Charred salad onions with romesco sauce

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


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