Red onions roasted whole
4 huge red onions, skinned and brushed with olive oil
to finish, a flaky sea salt
IN ORDER TO DRESS
walnuts, 80 g
10 sage leaves, rolled and thinly sliced
honey, 1 tablespoon
white wine vinegar, 2 tblsp
2 TBS HEATED WATER
1 tsp chilli flakes (mild)
12 tsp sodium
a dash of black pepper, freshly ground
olive oil, 3 tablespoons
a few mint sprigs, plucked leaves (about 15 g/12 oz)
Process
Keep the peel on the red onions and cut them in half through the centre. Place cut-side down over a hot grill after brushing the cut faces with oil. Roast for approximately 12 minutes, or until the sliced surface is black and charred, then turn and cook for another 5 minutes skin-side down. Transfer to a plate to cool until you can handle them.
While you’re waiting, make the dressing. In an old sieve or dry frying pan, roast the walnuts for approximately 8 minutes over the heat, stirring periodically. Except for the mint leaves, gently smash them and combine with the rest of the dressing ingredients.
Remove the outer skins from the cooled onion halves and break them into petals. Place the petals on a large serving platter with the charred rims facing up. Thinly shred the mint leaves and stir them into the dressing just before serving. Drizzle the oil over the onion petals and finish with a pinch of sea salt.
Tips
Cooking without a grill: – Cook on your stove top on a lightly oiled, warmed griddle pan much as you would over an open fire, but be aware that your home will get rather smokey!
