Roasted Onion, Arugula (Rocket), and Pecorino Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Roasted onions are delicious, whether you use them in a soup, on a tart, or in a casserole. L like to serve them hot as a side vegetable, but they also make an extra special salad when tossed with peppery rocket, pecorino or parmeasan cheese - and the pan juices make a lovely light dressing. Ingredients:
12 button onions, halved |
1 tablespoon olive oil |
2 tablespoons balsamic vinegar |
25 g pecorino cheese |
100 g arugula (rocket) |
salt & freshly ground black pepper |
Directions:
1. Preheat the oven to 190 degrees celcius. Place the onions in a shallow roasting tin and drizzle over the oil.
2. Season generously and drizzle over half the balsamic vinegar.
3. Roast for 25-30 minutes, stirring half way through, until the onions are softened and nicely browned.
4. Drizzle over the balsamic vinegar and allow the onions to cool to room temperature.
5. Using a swivel style peeler, shave the pecorino into wafer thin slices.
6. Arrange the rocket, roasted onions and cheese on serving plates; drizzle around the pan juices and serve.
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