Charred salad onion & goat's cheese on toast

Preheat the grill to medium. Trim the salad onions and halve lengthways, arrange on a grill rack, then drizzle with 1 tbsp oil and season with salt. Grill for 10-12 minutes until browned and tender. Sprinkle over the nigella seeds, if using, a few minutes before the onions are done.

Meanwhile, mix the goat’s cheese with the lemon zest and some freshly ground black pepper. Toast the sourdough, then top with the goat’s cheese. Roughly chop the salad onions and arrange on top, then drizzle over the remaining 1 tbsp oil. Scatter with some shredded mint leaves to serve, if liked.