Makes around 20

4 small red onions, peeled and trimmed
280g jar Sabato porcini bruschetta
2 Tbsp Pons capers in brine, drained 
2 Tbsp chopped Italian parsley 
Extra virgin olive oil (EVO)

Heat a large cast iron pan or barbecue on high. Cut onions in half length-ways; place cut-side down in the pan. Place a heavy pot on top to press onions flat against the pan so they brown evenly. Cook for 8-10 minutes or until blackened. Turn onions over and cook for 1-2 minutes more. Remove to a plate. While still warm, carefully separate the onion layers into petals, leaving the charred edges in place. Set the biggest petals on a platter. Finely chop the small, central parts of the onions and place in a bowl. Mix in the bruschetta, capers and parsley to make a salsa. Spoon a teaspoon of salsa into each onion petal. Drizzle with a little EVO just before serving.

Recipe by Julie Le Clerc



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