Braaied red onion salad with wal­nut dress­ing

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RED ONION SALAD

4 red onions, peeled and

cut into 2 cm thick slices boil­ing wa­ter salt and pep­per olive oil rocket

1 roll of soft goat’s milk

cheese, chopped WAL­NUT DRESS­ING hand­ful of chopped fresh co­rian­der and/or pars­ley

60 g wal­nuts, chopped 1 red chilli, chopped 1 gar­lic clove, chopped 45 ml (3 T) white vine­gar 30 ml (2 T) olive oil

1 Red onion salad Cover the onion slices in boil­ing wa­ter, set aside for 5 min­utes, then drain and pat dry. 2 Sea­son the onions with salt and pep­per and sprin­kle a lit­tle olive oil over.

3 Ar­range the onions in a fold­ing grid and braai over mod­er­ate coals, turn­ing of­ten, un­til cooked and slightly charred, about 20 min­utes. Set aside.

4 Put the rocket on a plate. Ar­range the onion on top and add the cheese.

5 Wal­nut dress­ing Mix all the in­gre­di­ents and spoon over the salad.

Keep the onions whole, sea­son with salt and pep­per, driz­zle oil over and wrap in foil. Place among the coals to

cook un­til soft.

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