This is such a simple dish, and perfect for when you’ve got mates coming round for dinner and you need something quick to impress.
The romesco is also great as a dipping sauce for other veg, with chips or even inside a burger!
Prep time: 10 minutes
Cook time: 5 minutes
Photography: Phoebe Pearson
Styling: Megan Thomson
1x 350g roasted red peppers jar, drained
200g blanched almonds
2 garlic cloves, peeled and finely chopped
1 tbsp sherry vinegar
2 tsp paprika
1 tsp cayenne
80-100ml extra virgin olive oil
2 bunches of spring onions
Firstly heat up your griddle pan, then once smoking hot add the spring onions and cook for 1-2 min on each side or until charred and blackened then remove to a plate and keep aside.
Next, add the drained peppers, blanched almonds, chopped garlic and spices to a high-speed blender and blitz until a paste forms.
Empty into a bowl and stir through 80ml of olive oil. Season generously with salt and black pepper, adding a splash more olive oil if it’s looking too thick.
Serve the charred spring onions with the romesco, using them to scoop the sauce and enjoy!