Burnt spring onions with ajo blanco sauce

Burnt spring onions with ajo blanco sauce

Charring spring onions mellows their flavour and draws out their sweetness. Serve them on a bed of creamy almond sauce, inspired by the Spanish chilled soup, and squeeze over caramelised lemon juice.

Burnt spring onions with ajo blanco sauce

Cool down on a hot day with our chilled almond and cucumber soup.

  • Serves icon Serves 4 as a side
  • Time icon Hands-on time 15 min

Charring spring onions mellows their flavour and draws out their sweetness. Serve them on a bed of creamy almond sauce, inspired by the Spanish chilled soup, and squeeze over caramelised lemon juice.

Cool down on a hot day with our chilled almond and cucumber soup.

Nutrition: Per serving (for 4)

Calories
213kcals
Fat
14g (1.7g saturated)
Protein
8.9g
Carbohydrates
9.9g carbs (3.9g sugars)
Fibre
4.4g
Salt
0.2g

Ingredients

  • 100g blanched almonds
  • 50g stale white bread (see tips)
  • 100ml whole milk
  • 2 garlic cloves
  • 1 tbsp sherry vinegar
  • Splash olive oil
  • 200g spring onions
  • 1 lemon, halved
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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.
  4. Spread the ajo blanco sauce on a large platter. Top with the burnt spring onions, then squeeze over the juice from the lemon.

Nutrition

Calories
213kcals
Fat
14g (1.7g saturated)
Protein
8.9g
Carbohydrates
9.9g carbs (3.9g sugars)
Fibre
4.4g
Salt
0.2g

delicious. tips

  1. If your stale bread is very solid, soak it in the milk for 10 minutes before whizzing up.

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Recipe By

Emily Gussin

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