Kebab shop onions

Prepare and light a barbecue. Cut the tops off the onions and cut into (unpeeled) quarters. Give them a splash of olive oil and a big crack of salt, then skewer them so that are all sat horizontally – this will give you more control when turning them. Put them on the barbecue when it’s hot but not scorching and cook for about 20 minutes, building the sweetness by cooking them through gently. I always stick these on at the start of a barbecue. The edges of the onion will crisp and go sweet while the rest steams over the heat.

Once everything is soft and delicious, you’re good to go. Take the onions off the skewer and slice off the root that’s holding the petals together, then separate each one, discarding the first outer layer (those are always tough – you don’t want to be the person to get that one). Put your onions in a bowl with a little grind of salt. Dress with the pomegranate molasses, then give everything a good mix so the dressing has a chance to coat everything. Throw in the parsley and sumac, then get stuck in with the flatbreads.