Spring onions with romesco sauce

Spring onions with romesco sauce

The Natural Cook
Laura Edwards

This is an amazingly tasty and intense sauce that is excellent with spring onions, but also with other grilled vegetables and fish, too. In fact, it’s so moreish you can spread it on toast.


Quantity Ingredient
1 quantity Char-grilled spring onions
1/2 slice stale country bread
25g nuts, such as almonds, hazelnuts or brazils
110ml extra virgin olive oil
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
1 small onion, finely chopped
2 tablespoons smoked sweet paprika
100g roast red peppers, (buy a can of piquillo peppers, a jar of roast peppers, or roast your own)
1 tablespoon sherry vinegar
or 1 tablespoon red wine vinegar


  1. Gently fry the bread and almonds in a little of the oil for a few minutes until golden brown. Then add the garlic, chilli and onion. Fry for two minutes, then add the paprika and stir.
  2. Blend the mixture with the roast red peppers and vinegar. Stir in the remaining extra virgin oil until you have a thick sauce, then season with salt and pepper.
  3. Serve with the hot char-grilled spring onions and a glass of sherry, if you wish.


  • Char-grilled spring onions will keep for a few days in a sealed container in the fridge; return to room temperature to serve. Romesco sauce will keep well sealed in a clean jar in the fridge for a week.

Cook natural

  • Keep the seeds from the chilli, allow them to dry on a plate, then store them in a small airtight jar. Add to the jar each time you use a chilli. Sprinkle your home-made chilli flakes judiciously into sauces when you want a little extra heat.
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