Preheat 2 chargrill pans to very hot.
Top and Tail the spring onions or baby leeks and toss with the olive oil and seasoning.
Place across the two chargrills and weigh down with another pan.
Check after 4-5 minutes the onions should be well charred, turn over and repeat.
Rub the peppers with a little oil and place on a baking tray and roast for 20 minutes in the oven.
When the peppers are cooked, place in a bowl and wrap tightly with cling film and allow to steam for 5 minutes.
Tear the bread into small pieces.
Put a saucepan onto a medium heat and add the olive oil, chopped tomatoes, sherry vinegar, nuts, bread and spices. Simmer for 5 minutes while peeling the skin from the steamed peppers. When the peppers have the skin and seeds removed add them to the pan and cook for 5 minutes. Blitz the sauce with a stick blender or in a food processor until smooth.
To eat, peel off the blackened outside layer of the onion by holding firmly at the tip between 2 fingers and running your other thumb and forefinger firmly down the length of the onion.
Dip into the sauce and enjoy!
«A similar sauce to dip the onions in would be Salvitxada, which uses white wine.»