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Burnt spring onions with ajo blanco sauce

Name: Burnt spring onions with ajo blanco sauce
Prep time: 15 min
Total time: 15 min
Yield: Serves 4 as a side
Cuisine: Spanish recipes
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

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 6 Jun 23
Updated: 6 Aug 24

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.

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

Easy
June 2023

Test kitchen approved

Serves 4 as a side
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.

Vegetarian recipes

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

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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

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.
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.
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.