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From: Happy Food,
We’ve already posted two great recipes for tasty tagine and super soup, and now we have a third dish from British Onions for you to add to your repertoire. This recipe calls for the onions to be cut into large wedges – good news if your eyes tend to get a bit watery when chopping for too long.
Hadn’t realised that onions were health heroes? These kitchen staples are full of antioxidants that help to protect against disease. And what’s more, the dressing for this slimming salad contains immunity boosting honey and black pepper to improve digestion. Now that’s what we call guilt-free eating...
Roasted red onion and white bean salad
Serves: 4
Preparation time: 25 minutes
Cooking time: 25-30 minutes
You will need:
Method:
1. Put the onion wedges into a roasting tin with the peppers, drizzle with half the oil and roast in an oven preheated to 200°C/400°F/gas 6 for 30 minutes or until the onions are softened and the skins of the peppers blackened.
2. Wrap the peppers in foil and set aside for 10 minutes. Meanwhile, make the dressing by mixing the remaining oil with the pan juices, lemon juice, honey and some seasoning in a small bowl then mix in the herbs.
3. Add the drained beans, onions, drained sun blush tomatoes and olives (if using) to a salad bowl. Peel the skin away from the peppers, cut into strips and add to the salad. Sprinkle with the feta, then add the dressing and gently toss together. Serve spooned over the lettuce leaves.
Top tip:
If you plan to take this salad on a picnic or as a work lunch, then pack the lettuce leaves separately in a plastic bag and top with the bean salad just before serving. This will ensure that the dressing doesn’t wilt the leaves.
You can find out more about British Onions at www.onions.org.uk. And don't forget to have a look at the other great meal ideas and recipes on our food blog...
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