I’ve been hankering to cook something from super chef Yotam Ottolenghi for a while.
Mainly because I think he’s a genius (really, really want a copy of his book Jerusalem…if anyone’s in a buying mood – I’m looking at you hubs), but also because I’m an ex-veggie and the things he does with veggies? Well, they blow my mind.
No-one, repeat no-one, does vegetables like Yotam.
He blows away all those cliches about vegetables being dull and boring and makes them sound really, really fancy and taste really, really good.
He suggests this is served as an appetizer. I had it as an accompaniment to a main meal and was very stuffed so it is quite filling.
Next time I think I’ll do it as a posh lunch. Don’t forget your high heels – this is a meal that demands you dress up for the occasion.
Baked Red Onion with Walnut Salsa (serves 2)
*adapted from Yotam Ottolenghi
- 1 large red onion
- 1 tbsp olive oil
- sea salt and black pepper
- 3 oz goat’s cheese, broken into chunks
- a handful of baby spinach leaves
For the salsa:
- 1/2 cup walnuts, finely chopped
- 1 small red chili
- 1 garlic clove, minced
- 1/2 tsp red wine vinegar
- 1 tsp olive oil
- a pinch of salt
- Chop the top and bottom ends off the onion and peel it. Cut widthways to create thick 2cm slices. Put these on a baking tray, brush with olive oil and season. Bake at 400 for 20 minutes until they turn slightly brown on top.
- While the onions are cooking, prepare the salsa by mixing the walnuts, chili, garlic, vinegar, olive oil and salt together. Set aside.
- Toss the spinach leaves with the goat’s cheese and half the salsa. Place the roast onions on top and sprinkle with the remaining salsa. Eat immediately.
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