serves
6
prep
10 minutes
cook
1 hour
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
1
hour
difficulty
Easy
level
I always have the ingredients for this salad - ristede rødløgssalat med feta og calnødder - in my kitchen. In fact, I often have fresh walnuts (my favourite ones are from Turkey or Afghanistan), soaked in water overnight to make the skin come off, then dipped in celery salt for breakfast; and I also love grilled feta with red onion and capsicum (bell peppers) for lunch.
Ingredients
For the salad
- 6 red onions, cut into quarters
- 6 tbsp olive oil
- 4 tbsp lemon juice
- 200 g (7 oz) Danish (or Greek) feta, cut into chunks
- 4 tbsp finely chopped parsley
- 1 tsp pink Himalayan salt or sea salt
- 200 g (7 oz/2 cups) walnuts
To serve
- 6 slices of rye bread
- butter, to spread
Instructions
Preheat the oven to 200°C/400°F/gas mark 6.
Place the red onions on a baking tray (sheet) and bake in the oven for 30 minutes.
In a bowl, mix the baked red onions with the olive oil, lemon juice, feta, parsley and salt. Put on a baking tray (sheet) and bake in the oven for 20 minutes.
Remove the onion mixture from the oven, shake gently and add the walnuts. Cook for a further 10 minutes.
Divide the salad between 6 plates. Toast and butter the rye bread and serve straight away with the salad.
Recipe and image from by Caroline Fleming (Jacqui Small, hb, $49.99). Read more from Caroline on the joys of cooking .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
I always have the ingredients for this salad - ristede rødløgssalat med feta og calnødder - in my kitchen. In fact, I often have fresh walnuts (my favourite ones are from Turkey or Afghanistan), soaked in water overnight to make the skin come off, then dipped in celery salt for breakfast; and I also love grilled feta with red onion and capsicum (bell peppers) for lunch.
