Sig's Simple Scallion Treat

Name: Sig's Simple Scallion Treat
Yield: 2 servings
Cuisine: American
Ingredients: 2 bunches of spring onions (scallions medium size rather than small) one bunch per person; 2 good palmful salted peanuts or almonds, one per person; 1 small red chilli, or to taste , chopped; 3 clove smoked garlic, roughly chopped; 1 large tomato, seeded and finely chopped; 1/4 tsp dried parsley or half a teaspoon fresh chopped; 80 ml olive oil; 1/2 tsp balsamic vinegar; 1 pinch each freshly ground salt and black pepper if needed

Sigrun @sigrun

German, living in England

This recipe originates in Catalonia, I adapted it as I love the combination of balsamic vinegar, smoked garlic and peanuts .I was given an almond version by friends of mine they serve it on a hot clay roof tile warmed on the outside grill . I prefer the robust and crunchy flavour of the peanuts with the sweetness of the onions .

Sigrun @sigrun

German, living in England

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Ingredients

2 servings

2 bunches of spring onions (scallions medium size rather than small) one bunch per person
2 good palmful salted peanuts or almonds, one per person
1small red chilli, or to taste , chopped
3 clovesmoked garlic, roughly chopped
1 largetomato, seeded and finely chopped
1/4 tspdried parsley or half a teaspoon fresh chopped
80 mlolive oil
1/2 tspbalsamic vinegar
1 pincheach freshly ground salt and black pepper if needed

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Steps

1

Toast your almonds or peanuts in a dry pan make sure not to burn them, cool and chop very finely in food processor or with blender
2

Seed and chop the chilli very finely
3

Quarter and seed the tomato , cut into thin strips then chop into small cubes
4

Chop the garlic finely and mix with chilli and nuts by blending them in processor or with blender, add half the tomato and blend into almost a paste .
5

Add the vinegar and drizzle the oil slowly into the mix .Fold the rest of the tomatoes under .
6

Heat your grill , BBQ, or a pan. Brush scallions with just a few drops of olive oil , cook the cleaned and trimmed scallions slowly , turning them frequently until the outer skin is almost charred.
7

Serve this dip as individual portions in a little bowl for each person with the bunch of charred hot scallions. Remove the charred skin if preferred and dip into the slightly crunchy sauce.
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