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Chargrilled spring onions with hazelnuts and lime and honey dressing
Traditionally we eat spring onions raw with bread and feta cheese as staple fare of the Persian table. Grilling them mellows out the oniony flavour, and intense charring works beautifully with the sweetness of cooked onion flesh. Chargrilling them on a barbecue is ideal, but you can also cook them easily on the hob in a griddle pan.
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