Spanish grilled spring onions

  • Yield : Sharing plate for 4
  • Servings : 4 people
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 1m

Spanish grilled spring onions
This is a simple and tasty Spanish grilled spring onions preparation that is elevated to a different level when you have it with the Salbitxada Sauce.


Step 1

Heat the oven to 200° C. Roast the tomatoes for 20 minutes, the garlic cloves for 30 minutes until soft and the almonds for 6-8 minutes until golden brown.

Step 2

Leave to cool, then skin the tomatoes and squeeze the soft garlic flesh from the skins. Put the roasted almonds into a food processor and coarsely grind. Add the tomatoes, garlic and chilli flakes and grind into a thick paste. Add the vinegar then with the motor still running, gradually add the olive oil as if making mayonnaise.

Step 3

The sauce should now be thick but liquid enough for dipping and coating the leeks. Season to taste with salt.

Step 4

Slit open the green part of each leek down to the centre but not all the way through and wash away mud from between the leaves. Place the leeks in one layer on a pan and cook in the oven till they are soft and just start to darken. Cook for 15-20 minutes, turning regularly,until they are charred black on the outside and feel very soft and squishy in the centre. Remove from the oven, cover and leave to steam for some time.

Step 5

Uncover the leeks and arrange on a serving platter. Place this and the sauce on the side. Peel away the smoke-blackened outer layers of each leek,dip the white end into the sauce and eat your way to the greener leaves.

My Notes
1. The original recipe recommends grilling the onions. That too should work well.

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