Grilled Spring Onions with Spicy Almond Sauce

For grilled spring onions with spicy almond sauce, coarsely grind the toasted almonds in a mortar (or food processor). Briefly scald the tomatoes, peel, seed and dice. Halve the chili peppers, remove the seeds and chop coarsely with the garlic cloves. Process together with the almonds in a mortar to a thick paste. Place in a bowl and mix with chopped parsley and diced tomatoes. Add the vinegar and slowly stir in the olive oil. Season to taste with sea salt and ground pepper. Wash the spring onions and remove the roots. Grill over a grill fire (beech wood if possible) or in a pan with a little oil until the outermost layer is quite dark. Spread the hot onions and serve the almond sauce in an extra small bowl. At the table, peel off the burnt skin and dip each onion in the almond sauce with your fingers before eating.

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