Charred Spring Onions Food

CHARRED SPRING ONIONS & ROMESCO

Steps:

• Put the nuts in the bowl of a food processor, saving a handful to serve. Add the garlic, then blitz until you have coarse crumbs. Add the red peppers and tomato purée and blitz again to a rough paste. Add the sourdough and a glug of the oil to loosen the mixture, then blitz once more until you have a slightly smoother paste. Pour the sauce into a mixing bowl and add the cayenne pepper, paprika and some seasoning. Pour in the rest of the olive oil, stirring to incorporate it. Add the vinegar, 1 tsp at a time, until the sauce has the right acidity - it should make you salivate!
• For the spring onions, brush them with olive oil, season with salt and griddle over a high heat, turning occasionally, until softening at the core and charred all over. Serve the spring onions with the sauce and a scattering of almonds.

CHARRED SPRING ONIONS & TERIYAKI TOFU

Steps:

• Cook the rice according to pack instructions. Pour the soy sauce, mirin, ginger and honey into a small saucepan and add 50ml water. Bring to a simmer and cook for around 5 mins or until slightly thickened. Remove from the heat and set aside until needed.
• If your tofu doesn't feel very firm, you'll need to press it. To do this, wrap the block of tofu in a few layers of kitchen paper, then weigh it down with a heavy pan or tray for 10-15 mins - the longer you press it, the firmer it will be. Cut the tofu into thick slices.
• Heat a griddle pan over high heat and lightly brush the tofu and spring onions with the oil. Griddle the tofu and spring onion until deep char lines appear on both sides (around 4 mins each side) - you may have to do this in batches depending on the size of your griddle pan.
• Divide the cooked rice between two plates, top with the tofu and spring onion, then drizzle with the teriyaki sauce. Garnish with the sesame seeds and sliced red chilli, if using.

LETTUCE SALAD WITH CHARRED SPRING ONIONS

Steps:

• Preheat oven to 350 degrees. Place walnuts on a baking sheet and toast until fragrant and lightly browned, about 10 minutes. Transfer to a kitchen towel and rub in towel to remove bitter outer skins. Lift nuts from towel, leaving skins behind, and set aside.
• Prepare a vinaigrette: In a small bowl, combine honey, vinegar and 1/4 cup olive oil. Season with salt and pepper to taste.
• Preheat a grill, and rub spring onions with 1 tablespoon oil. Quickly grill onions, about 1 minute a side. Cut onions into thirds, place in a small bowl, and coat with 1 tablespoon vinaigrette. Cover and set aside to cool.
• To serve, place baby greens in a serving bowl. Add walnuts, onions and remaining vinaigrette. Toss well. Use a vegetable peeler to shave shards of cheese over the salad. Serve immediately.

CHARRED SPRING ONION & OLIVE RICE SALAD

Steps:

• Thread the olives onto metal or bamboo skewers. Heat a griddle pan or light the barbecue, then when the flames have died down and the coals are white, toss the spring onions with the oil and grill for 8-10 mins to cook until tender. Grill the olives for a few mins, turning regularly, until they look a little charred. Remove the spring onions from the grill and cut into bite-sized pieces. Remove the olive skewers from the grill.
• Heat the grains and rice pouches, if using, in the microwave for 2 mins until warm. Toss with the vinegar, some seasoning and the sundried tomatoes with a little drizzle of the oil from the jar. Leave for a few mins for the dressing to be absorbed.
• Toss the olives, spring onions, toasted almonds and celery into the rice. To serve, stir through the manchego, if using, and season to taste.