What to do:
Toss the echalion shallots and spring onions in a large bowl with the 2tbsp olive oil, herbs (reserving a few leaves for garnish), lemon zest andjuice, and seasoning. Put to one side to marinate.
Meanwhile make the romesco sauce - heat the 1 tbsp olive oil in a fryingpan and fry the bread chunks, almonds, and garlic until golden.
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 texturedsauce.
Put a griddle pan or BBQ on a high heat, and once smoking hot, add the marinatedshallots. Cook for a few minutes on each side until charred and soft. Remove toa plate. Add the spring onions – these will only take up to 1 minute per sideto get charred and soft.
