This charred onion & tomato salad recipe uses chunky salad onions which unlike normal spring onions, don’t need their outer leaves stripped and won’t wilt once cooked. Leave the roots on if there are any – they’re edible and add interest to this zero waste dish.
2 bunches salad onions, trimmed, roots and green parts reserved
270g pack mixed small tomatoes, halved
50g bag watercress
For the dressing
2 tsp white wine vinegar
2 tbsp extra virgin olive oil
½ tsp wholegrain or Dijon mustard
good pinch of golden caster sugar
Heat a non-stick frying pan until very hot. Cut the salad onions in half lengthways and cook for about 21/2 mins each side, cut-side first, until charred and tender. Transfer to a plate while you prepare the rest of the salad.
Cook the tomatoes, cut-side down, for 30 secs-1 min until just softened and caramelised, then set aside with the onions.
To make the dressing, put all the ingredients into a jar with some seasoning and shake well. When ready to serve, pile the watercress, onions and tomatoes onto a platter. Give the dressing a quick shake, then drizzle it all over the salad.