A take on the classic Spanish dish of Calcots and Romesco

Preparation Time- 10 minutes

Cooking Time- 15 minutes

Ingredients

For the alliums:

• 5 echalion shallots, peeled and halved

• 1 bunch of spring onions

• 2 tbsp extra virgin olive oil

• Handful of parsley, finely chopped

• Handful of tarragon, finely chopped

• Zest and juice of 1 lemon

• Flaky sea salt and black pepper, to taste

For theromesco:

• 1 tbsp olive oil

• 1 slice stale white bread, torn roughly into 2cm chunks

• 50g almonds

• 1 garlic clove, peeled and sliced

• 100g roasted red peppers, from a jar, drained

• ½ tbsp smoked paprika

• 2 tbsp sherry vinegar

• 100ml extra virgin olive oil

• Salt and pepper, to taste

Method

1. Toss the echalion shallots and spring onions in a large bowl with the 2tbsp olive oil, herbs (reserving a few leaves for garnish), lemon zest and juice, and seasoning. Put to one side to marinate.

2. Meanwhile make the Romesco sauce - heat the 1 tbsp olive oil in a frying pan and fry the bread chunks, almonds, and garlic until golden.

3. Add the bread mix to a blender with the roasted red peppers, smoked paprika, sherry vinegar, 100ml olive oil and salt, and blend into a lightly textured sauce.

4. Put a griddle pan or BBQ on a high heat, and once smoking hot, add the marinated shallots. Cook for a few minutes on each side until charred and soft. Remove to a plate. Add the spring onions – these will only take up to 1 minute per side o get charred and soft.

Credit: UK Shallots