Roast red onion salad with clementines recipe

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 315 calories / serving
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Preheat the oven to Gas Mark 5, 190°C, fan 170°C. Line a baking tray with nonstick baking paper. Form the grated Parmesan into 4 flat circles, about 10cm (4in) wide. Bake for 5-6 minutes until light brown and bubbling. Remove from the oven and let sit for a minute on the tray, then transfer to a rack using a spatula.

Peel the onions and cut into wedges. Place on a baking tray, drizzle with 1 tbsp olive oil and season. Roast for 20 minutes.

Put the remaining oil in a jar (with a lid), along with the vinegar, mustard, sugar and some seasoning; shake well.

Cut the clementines crossways into 4 slices. Scatter some rocket over each plate and top with the onions, clementines and pine nuts. Drizzle with the dressing and serve with a Parmesan wafer.

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  • Ingredients

  • 40g (1½oz) Parmesan, grated
  • 4 medium red onions
  • 5tbsp extra-virgin olive oil
  • 3tbsp balsamic vinegar
  • 1tsp Djion mustard
  • pinch of sugar
  • 2 clementines, peeled
  • 4 handfuls of rocket
  • 2tbsp pine nuts, toasted
  • Energy 1295kj 315kcal 16%
  • Fat 24g 34%
  • Saturates 4g 20%
  • Sugars 14g 20%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 17.8g Protein 7.4g Fibre 3.7g


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