Griddled salad onions with garlicky tomato sauce
Charring the salad onions enriches their flavour. Try Chetna Makan's recipe with a jacket potato or flatbreads
- Serves2
- CourseMain meal
- Prepare5 mins
- Cook12 mins
- Total time25 mins
Ingredients
- 2 tbsp rapeseed oil
- 1 large garlic clove, finely chopped
- 4 tomatoes, finely chopped
- pinch caster sugar
- 1 tsp chilli powder
- 2 bunches salad onions
Method
Heat 1 tbsp oil in a medium saucepan and add the garlic; cook for 1 minute until turning golden. Add the tomatoes, sugar and chilli powder; cook over a low heat for 12-15 minutes until the tomatoes have collapsed and thickened, adding a splash of water if needed. Season.
Heat a griddle pan over a high heat. Add the remaining 1 tbsp oil and, once hot, add the onions; cook for 1-2 minutes on each side until lightly charred and softened. Put on a serving platter with the sauce alongside. Serve straight away
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 869kJ/ 209kcals |
---|---|
Fat | 14g |
Saturated Fat | 1g |
Carbohydrates | 13g |
Sugars | 12g |
Fibre | 5.53g |
Protein | 3.7g |
Salt | 0.2g |