Main content

Grilled Spring Onions with Romesco Sauce

Try this delicious recipe by Stevie Parle, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.


  • Romesco Sauce

  • Spring Onions


  • Romesco Sauce:

  • 1.

    Roast the almonds in a hot oven (200°C) for about 5 minutes until golden brown.

  • 2.

    Heat a good amount of olive oil in a small saucepan and deep fry the garlic cloves slowly.

  • 3.

    Don't worry about peeling them.

  • 4.

    When the garlic is soft and golden brown, remove from the oil. Throw two away and keep one for the sauce.

  • 5.

    In the garlicky oil fry the breadcrumbs until golden brown, remove and drain on paper.

  • 6.

    Meanwhile, roast the tomatoes and the pepper with a bit of olive oil and a bit of salt until soft (this will take about 20 minutes).

  • 7.

    In a pestle and mortar mash the peeled deep fried garlic with a pinch of salt until very fine.

  • 8.

    Add the roast almonds and the breadcrumbs and pound up until crushed but still a little bit chunky – you don't want a smooth paste.

  • 9.

    Put in the roast tomatoes and peppers and pound a little more.

  • 10.

    Next add the 3 paprikas, probably half a teaspoon of each, a good splash of sherry vinegar and olive oil – enough vinegar to make it sharp, enough oil to make it oily. Check for salt and paprika, you might want a bit more of each.

  • Spring Onions:

  • 1.

    You shouldn't need to trim spring onions that much, but give them a quick wash. If using leeks, trim off the hard green bits and wash them well to remove any grit and mud.

  • 2.

    Boil them in well-salted water for a couple of minutes until they are soft but not falling apart.

  • 3.

    Remove from the water and lay out on a tray to cool.

  • 4.

    Get your barbecue/cast iron grill hot and grill the spring onions or leeks until slightly crispy, brown and black in places, and smelling great. Eat with the romesco sauce.


» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Pinot Gris and Rose are the best wines to pair with Grilled Spring Onions with Romesco Sauce.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings