Roasted red onion salad with red wine dressing

SERVES 2 // PREP TIME 10 MINS // COOK 25 MINS

2 red onions, cut into wedges

2 tbsp extra-virgin olive oil

Juice and rind of 1 lemon

100 gm day-old ciabatta, torn

1 tbsp honey

400 gm canned borlotti beans, rinsed, drained 2 cups baby red vein and sorrel leaves 180 gm Gorgonzola, sliced

RED WINE DRESSING 1 tbsp balsamic vinegar 1 tbsp red wine 1 tsp honey 60 ml (¼ cup) extra-virgin olive oil 1 Preheat oven to 180˚C. Combine onions, oil, lemon rind and juice in a shallow roasting tray, season to taste and toss to coat. Roast, turning occasionally, until onions are tender and starting to caramelise (20 minutes).

2 Add bread to pan, drizzle with honey and gently toss to coat. Return to oven and cook until bread is golden and crisp (5 minutes); set aside to cool slightly.

3 For dressing, combine balsamic, wine, honey and oil in a small bowl, season to taste and whisk to combine.

4 Gently toss onions and bread with borlotti beans and baby red vein and sorrel leaves. Drizzle with half the dressing. Serve with cheese and remaining dressing.