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Ingredientes
- 24 x Scallions root ends trimmed
- 3 Tbsp. Almonds toasted 1 minute under broiler
- 2 x Plum tomatoes roughly minced
- 2 x Garlic cloves thinly sliced
- 1 Tbsp. Spanish paprika
- 10 x Fresh mint leaves
- 2 Tbsp. Minced fresh parsley
- 1/4 c. Extra-virgin extra virgin olive oil
- 2 Tbsp. Vinegar
Direcciones
- Preheat grill.
- Place scallions on cooler part of grill and cook till dark green and tender, about 2 min per side.
- Meanwhile, place almonds, tomatoes, garlic, paprika, mint and parsley into a mortar. Grind to fine paste and place in a mixing bowl. Whisk in oil to emulsify and add in vinegar. Remove scallions from grill and toss in bowl. Toss to coat and serve warm or possibly cool.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 6 servings | |
| Calories 96 | |
| Calories from Fat 86 | 90% |
| Total Fat 9.79g | 12% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 94mg | 3% |
| Total Carbs 2.05g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.7g | 0% |
| Protein 0.68g | 1% |
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