Description
Hot, sticky and salty, these roasted red onions are everything you could want in a red onion salad!
Ingredients
Units
Roasted Onions
- 4 red onions
- 1 small bag of rocket
- 70g danish feta
- handful of pecans
- 1 teaspoon salt
- 1 tsp butter
- drizzle of cooking oil
Hot Honey
- 45ml honey
- 1 tsp smoked chilli flakes
Dressing
- 1/2 cup canola oil (or other flavourless oil)
- 30ml apple cider vinegar
- 1 tablespoon hot honey
- salt and pepper to taste
- 1/2 teaspoon dijon mustard
Instructions
- Heat your oven to 180C.
- Warm the honey in a small pan and add the chilli flakes. Remove the honey from the heat and allow it to infuse.
- Top, tail and peel the onions, slice them into 1cm rounds and place them on a baking sheet. Drizzle the onions with cooking oil, season with salt and place the onions in the oven to roast until beginning to soften (about 20 minutes).
- Warm the honey again to loosen it, then strain off the chilli flakes. Set the chilli flakes aside. Make the dressing by combining the dijon mustard, 1 Tbsp of the hot honey and vinegar. Slowly whisk in the oil to emulsify and season to taste.
- Once the onions are soft, remove them from the oven and drizzle over the remaining hot honey. Roast until the onions are sticky and golden.
- Roughly chop the pecans.
- Place a pan on a medium-low heat. Add the butter, chopped pecans and reserved honey chilli falkes. Cook the pecans until golden, then reove from the pan to cool.
- To serve, scatter the rocket over a platter. Place the onion rounds on the rocket, scatter over the pecans and feta and drizzle over the dressing.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Salad
- Method: Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 957.62kcal
- Sugar: 42.46g
- Sodium: 1990.38mg
- Fat: 82.57g
- Saturated Fat: 11.54g
- Unsaturated Fat: 67.24g
- Trans Fat: 0.21g
- Carbohydrates: 49.14g
- Fiber: 4.84g
- Protein: 10.72g
- Cholesterol: 8.41mg