Burnt spring onions with ajo blanco sauce

Method

1. Toast the almonds in a hot dry frying pan or in the oven (if you’re planning to use it for something else too) until lightly browned. Set aside to cool.
2. Put the almonds and bread in a small food processor or blender and whizz to a fine crumb. Add the milk, garlic, vinegar, and 50ml water and whizz again to make a paste. Drizzle in a little more water while processing until the paste becomes a thick sauce. Season and set aside.
3. Heat a frying pan until almost smoking. Add the oil followed by the spring onions and cook for 3-5 minutes, turning with tongs every now and then, until charred all over and soft. Remove from the pan and add the lemon halves, cut side down. Cook for a minute until they’re burnt on the cut edge.
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4. Spread the ajo blanco sauce on a large platter. Top with the burnt spring onions, then squeeze over the juice from the lemon.