Recipe and image courtesy of UK Shallots, ukshallot.com
BBQ shallots and spring onions with romesco sauce
This delicious barbecue recipe is ideal for vegans!
Prep: 10 mins
Cook: 15 mins
Total: 1 hr 25 mins
Allow an hour for your ingredients to marinate
Serves 2-4
Published: May 19, 2025 at 9:02 am
Ingredients
- 5 Echalion shallots peeled and halved
- 1 bunch Spring onions
- 2 tbsp Extra virgin olive oil
- a handful Fresh parsley finely chopped
- a handful Fresh tarragon finely chopped
- 1 Lemon zest and juice
- Flaky sea salt
- Black pepper
- 1 tbsp Olive oil
- 1 slice Stale white bread torn roughly into 2cm chunks
- 50g/1.7 oz Almonds
- 1 Garlic clove peeled and sliced
- 100g/3.5oz Jarred roasted red peppers drained
- half a tbsp Smoked paprika
- 2 tbsp Sherry vinegar
- 100ml/3.3 fl oz Extra virgin olive oil
- Salt and pepper to taste
Method
Step 1
Toss the echalion shallots and spring onions in a large bowl with the 2 tbsp olive oil, the herbs (reserving a few leaves for garnish), lemon zest and juice, and seasoning. Leave to marinate.
Step 2
To make the romesco sauce, heat 1 tbsp olive oil in a pan and fry the bread chunks, almonds, and garlic until golden.
Step 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.
Step 4
Turn the barbecue to 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 to get charred and soft.
Step 5
Serve on a platter topped with the remaining herbs and a little more of the flaky sea salt, with the romesco sauce alongside.
