Ainsley Harriott

Arugula and Roast Onion Salad

Roasted onions are absolutely delicious. I like to serve them hot as a side vegetable, but they also make an extra-special salad when tossed with peppery arugula and salty Parmesan or Pecorino.

Preparation: 10 minutes
Cooking time: 30 minutes

Serves 4

12 pearl onions, halved
3 tablespoons olive oil
Sea salt and coarsely ground black pepper
1 tablespoon balsamic vinegar
2/3 cup Parmesan or Pecorino cheese
2 bunches arugula leaves

Method

Preheat the oven to 375°F. Place the onions in a shallow roasting pan and drizzle over the oil. Season generously and roast for 25-30 minutes until the onions are softened and nicely browned.

Drizzle over the balsamic vinegar and allow the onions to cool to room temperature.

Using a vegetable peeler, shave the cheese into wafer-thin slices.

Arrange the arugula, roast onions and cheese on 4 serving plates; drizzle round the pan juices and serve.