Recipe of the week: chargrilled spring onions with feta and lemon

This is an easy dish you can throw together

Chargrilled spring onions with feta and lemon
Chargrilled spring onions with feta and lemon, taken from The Year of Miracles by Ella Risbridger

It’s an easy dish, this one, says Ella Risbridger – the kind you can throw together while you’re in the middle of making something else. It can make an exciting side dish for four people, or a feast for one person.

Ingredients

  • Bunch of spring onions
  • 1 unwaxed lemon
  • 2 tsp extra-virgin olive oil
  • 1 tbsp smoked sea salt
  • 1 tbsp mint leaves (basil, coriander and parsley would also work well, but do not use dried mint)
  • 2 tbsp (30g)
  • crumbled white cheese (feta, probably, but ricotta is also great here; or try burrata for decadence)
  • 1 tsp chilli flakes

Method

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  • Wash your spring onions, and slice them in half lengthwise. You want them narrow and tangly. Zest the lemon. (Don’t even try with the zesting side of a box grater – just use the smallest grating one that isn’t a faff.)
  • Take a griddle pan, and stick it over a medium-high heat. Turn the extractor fan on.
  • In a large bowl, toss the onions with the zest, olive oil and salt, then throw them into the smoking pan. Cook for 3-4 mins, turning until charred and blackened.
  • Chop the mint finely: you should use a big knife, and see-saw it through the leaves. The knife should pivot, with your hand holding it down at the handle end, as you rock it up and down.
  • Return the onions to the bowl and toss with the cheese, mint and chilli. Serve immediately as a side or just, possibly, as a feast for one from the bowl with a fork.

Book cover

Taken from The Year of Miracles by Ella Risbridger, published by Bloomsbury at £22. To buy from The Week Bookshop for £17.99, call 020-3176 3835 or visit theweekbookshop.co.uk.

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