Preheat oven to 240ºC.
Place capsicum, garlic, onion, chilli and tomatoes in a baking dish. Rub with oil and bake for 20 minutes.
Meanwhile, toast almonds and hazelnuts in a dry frying pan for a few minutes, until lightly coloured. Set aside.
Trim most of the green off the spring onions, leaving about 14cm above the bulb. Trim off the root, discard any wilted outer leaves, rinse, pat dry, rub well with oil and place in a baking dish.
Remove onion, garlic, tomato and chilli from the oven.
Return capsicum to the oven for a further 20-30 minutes, until skin is blackened.
At the same time, bake green onions for 30-40 minutes, until well coloured and tender, turning the overhead grill on for the last few minutes if necessary to make them slightly charred.
Meanwhile, peel tomatoes, squeeze garlic out of the skins, peel chilli and discard seeds and set them all aside with the onion.
Place capsicum in a bowl and cover until cool enough to handle, then peel and discard seeds.
Place capsicum, tomato, onion, chilli, garlic, nuts, vinegar, paprika and salt in a food processor and blend into a paste. With the motor running, drizzle in oil. Set aside.
Heat a char-grill pan or frying pan.
Rub cutlets with oil and sprinkle with salt.
Cook for 3 minutes or so on each side, depending on thickness, until cooked to your liking.
Serve with charred green onions, romesco sauce and plenty of bread.