Grilled spring onions with romesco sauce
Ingredients
for 4 people
| 100 g | cherry tomatoes |
| 1 | red pepper |
| 1 tbsp | red wine vinegar |
| 1 tbsp | olive oil |
| 100 g | smoked almonds, coarsely chopped |
| ¼ tsp | Fine Food Chile Chipotle |
| ¼ tsp | salt |
| 9 | spring onions incl. green parts |
| 1 tbsp | olive oil |
| a little | Fine Food Chile Chipotle |
| a little | sea salt |
How it's done
Charcoal/gas/electric grill
Spread the cherry tomatoes in the grill tray. With the lid down, grill the tomatoes and peppers over/on a medium heat (approx. 200 °C) for approx. 10 mins. on all sides. Remove the cherry tomatoes and peppers from the grill. Allow the peppers to cool slightly, peel away the skin and remove the seeds, place them in a measuring cup along with the cherry tomatoes.
Romesco sauce
Add the vinegar, oil, half of the almonds and the chilli, puree, season with salt.
Charcoal/gas/electric grill
Place the spring onions on the grill plate, brush with oil. With the lid up, grill over/on a medium heat (approx. 200 °C) for approx. 15 mins. on all sides. Serve the spring onions with the sauce. Sprinkle the remaining almonds on top, season.
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