Charred Spring Onions With Whipped Ricotta & Salsa Verde
Sweet spring onions are brilliant when charred and make for a wonderful side dish or starter. I love to pair them with creamy whipped ricotta and a zippy salsa verde. You can char the spring onions on a BBQ, in the oven or on a griddle pan.
Serves
4
Total Time
30 Minutes
Ingredients
2-3 bunches of spring onions
Olive oil
Maldon sea salt
250g of ricotta
1 lemon
For the salsa verde
Large bunch of parsley
Bunch of mint, leaves picked
1 tbsp of capers
2 tbsp of red wine or sherry vinegar
1 clove of garlic
Method
Step 1
Light up the barbecue or preheat the oven to 220°C/200°C Fan/Gas Mark 7. You could also heat a griddle pan over a high heat.
Step 2
Toss the spring onions in a good glug of olive oil and generous dose of sea salt and cook for about 15 minutes on a barbecue or griddle pan and 20 minutes in an oven until they are cooked through and well charred.
Step 3
As the spring onions cook, place the ricotta in a medium sized bowl. Season generously with sea salt and the zest of one lemon and whisk until thick and creamy.
Step 4
Roughly chop the herbs and capers, and combine in a bowl with the red wine vinegar, a good pinch of sea salt and enough oil to create a spoonable consistency.
Step 5
To serve, spoon the ricotta onto a plate and fold the spring onions around it. Spoon over the salsa verde. Season again and enjoy.
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