ROASTED GREEN ONION SALAD WITH GOAT CHEESE, PARSLEY AND MINT

Serves: 4

The roasted green onions have a great texture, soft and chewy at the same time. Make sure you roast the onions until they start to brown to get it just right. You can serve this as a side with fish, lamb or chicken.

1 lb (454 g) green onions (about 5 bunches or 3 dozen)

3 tbsp (45 mL) extra-virgin olive oil

1/4 tsp (1 mL) sea salt

1/4 cup (60 mL) water

1 tbsp (15 mL) chopped fresh parsley

2 tbsp (30 mL) chopped fresh mint leaves

1/3 cup (80 mL) crumbled fresh goat cheese

Freshly ground black pepper 1 tbsp (15 mL) freshly squeezed lemon juice

1. Trim the root ends and an inch off the tops of the onions, keeping the white parts and green parts aligned with each other.

2. Heat the oven to 350F (175C). Place the onions in the baking dish and drizzle with the oil and salt. Turn them in the oil to coat them evenly. Pick up half of the onions and flip them over, placing the white parts at the opposite end of the dish. Add the water and cover tightly with foil. Bake for 40 minutes.

3. Raise the heat to 450F (230C) and remove the foil. Continue baking for 10-20 minutes, shaking the dish twice, until the liquid evaporates and the onions start to brown. Remove from the oven and cool to room temperature.

4. Stir in the lemon juice and pepper to taste. Add more salt if needed. Transfer to a serving dish and sprinkle with the parsley, mint, feta and pepper. Tastes best if served immediately and at room temperature.