Posts Tagged ‘scallions’

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


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…

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I like radishes–the fresher the better and we had them coming out of our ears after everyone bought them at the market on Saturday–about five bunches of munchies.

However there is a limit to how many sharp little explosions in the mouth one can take–even if, as it’s said, they are good for the digestion.

Our guests took a fortifying bunch with them on their travels on Sunday morning, but there was still a pile left in the fridge yesterday.

What to do with them..?

I consulted  Nancy Harmon Jenkins’ book–The Mediterranean Diet Cookbook (a gift from our friend Helen in Tuscany, after we’d helped with the olive harvest last November )

and found the perfect lunch for a sunny Bank Holiday (May 1st):

Radish, spring onion and tuna salad

1lb of radishes–washed, trimmed and sliced any-which-way that suits (grating some into the bowl makes for a pretty picture)

juice of 1/2 a lemon 

1 teaspoon of salt

2/3 tablespoons parsley–chopped fine

2 sticks of celery–diced fine

2/3 spring onions/scallions, mainly the white part–chopped fine

4oz jar of good tuna in olive oil–forked into flakes

10/12 juicy black olives–stoned and halved

3 tablespoons of the best olive oil you have


  • Mix the radishes with the lemon juice and salt in a bowl.
  • Add the parsley, diced celery and spring onions.
  • Add the tuna flakes.
  • Sprinkle over the olives and the olive oil.
  • Admire it’s beauty for a moment-
  • before turning it over carefully but thoroughly.

A  green salad,  some soft local goats cheese and a spoonful of the tapinade I’d made on Saturday, went well with it at lunch.

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