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Clover Grilled Red Onions with Feta, Sage, Honey & Walnuts

Onions

Clover Grilled Red Onions with Feta, Sage, Honey & Walnuts

Recipe: Daleen van der Merwe 

Serves: 6 – 8 
Preparation: 5 minutes 
Cooking: 30 minutes
 
INGREDIENTS

Onion

4 large red onions, skin on

olive oil, for brushing
salt flakes, to finish
 
Filling
1 ring of Clover Feta, crumbled
80 g walnuts (about ⅔ cup)

10 sage leaves, rolled up and cut into really thin strips
1 Tbsp honey
2 Tbsp white wine vinegar
2 Tbsp boiling water
1 tsp mild chile flakes
1/2 tsp salt
freshly ground black pepper
3 Tbsp olive oil
few sprigs of mint, leaves picked 
 
METHOD

Halve the onions through the core, keeping the skin on. Brush the cut faces with oil and place cut side down on a hot griddle pan over medium heat. Grill for about 12 minutes, until the cut surface is black and charred. Then flip to skin side down and let cook for 5 minutes more. You should be able to insert a knife, but with a little resistance – you want them slightly softened, but still with a little crunch. Remove to a plate to cool enough to handle.
In the meantime make the filling. Roast the walnuts for about 8 minutes in a dry frying pan, stirring occasionally. Slightly crush them and mix with all the other filling ingredients, except the mint leaves. Break the cooled onion halves into petals, discarding the outer skins. Set the petals on a large serving platter. Just before serving, thinly shred the mint leaves and mix into the nuts. 
Spoon the filling onto the onion petals and sprinkle with a salt flakes.

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