Food writer Hugh Fearnley-Whittingstall wrote about this simple and delicious idea a couple of weeks back.
Not easy to use up all the spring onions/scallions in a bunch and this makes handy use of the stragglers in the fridge.
How many you do depends on the size of your grill–a bunch at a time on an average grill perhaps.
A warning though–once you start eating them it’s hard to stop picking at the pile on the serving plate.
for 2
a couple of bunches of spring onions/scallions
1 tblsp olive oil
salt
a squeeze of lemon juice
a sprinkling of olive oil
salt and pepper
- Heat an iron grill pad gently to hot.
- Slice the onions lengthwise fairly thinly–taking care not to include a finger in the process.
- Put them in a bowl and add the tablespoon of olive oil.
- Turn the onions over in the oil to coat them nicely.
- Add a pinch of salt.
- When the pad is hot, tip the onions over it and spread them out evenly so they all get a chance to char a little.
- Turn them and rearrange them as they color up and soften.
- About five to seven minutes should do it but it depends on the grill and how many onions you are cooking at one go.
- Transfer the onions back to the bowl, sprinkle with salt and pepper, a little more olive oil and the squeeze of lemon juice.
A tasty addition to a lunch plate of left-over roasted red pepper with a poached egg on top…
Robin Ellis 