SALSA CATALANA - DART VITA A TU PLATO

Preheat the oven to 425°F.

Place the red bell pepper and tomatoes on a baking sheet.

Roast the vegetables in the oven until charred, about 20-25 minutes.

Remove the vegetables from the oven and let cool slightly.

Peel the skin off the roasted bell pepper and tomatoes.

In a food processor, combine the roasted bell pepper, tomatoes, garlic, almonds, olive oil, red wine vinegar, smoked paprika, salt, and black pepper.

Blend until smooth and adjust seasoning if necessary.

Trim the roots from the spring onions and wash them thoroughly.

Heat a grill pan over medium heat.

Grill the spring onions until tender and charred, about 5-7 minutes.

Transfer the grilled spring onions to a serving platter.

Spoon the romesco sauce generously over the spring onions.

Garnish with chopped parsley before serving.

Spice Level:

Dietary

Allergens