Sumac-baked onions with strained yogurt & sultanas

Name: Sumac-baked onions with strained yogurt & sultanas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 500 g pack British Small Onions, quartered; 3 tbsp extra virgin olive oil; 2 tsp sumac, plus extra to serve; ½ lemon, juice; 1 clove garlic, crushed; 50 g sultanas, roughly chopped; 1 red chilli, deseeded and finely chopped; 25 g pack mint, leaves only, torn; 200 g tub No.1 Natural Strained Greek Yogurt; 200 g pack 2 hand-stretched flatbreads, warmed

This dish is inspired by sumac onions, a popular Middle Eastern condiment. Baking the shallots concentrates their flavour, and together with the sumac gives a delicious sweet and sour effect.

3.5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves2 (or 4 with other dishes)
CourseLunch
Prepare10 mins
Cook35 mins
Total time45 mins

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500g pack British Small Onions, quartered
3 tbsp extra virgin olive oil
2 tsp sumac, plus extra to serve
½ lemon, juice
1 clove garlic, crushed
50g sultanas, roughly chopped
1 red chilli, deseeded and finely chopped
½ x 25g pack mint, leaves only, torn
200g tub No.1 Natural Strained Greek Yogurt
200g pack 2 hand-stretched flatbreads, warmed

Preheat the oven to 200°C/180ºC fan/ gas 6. Place the onions in a large roasting tin and add the oil, sumac, lemon juice and garlic. Season generously and toss together. Bake for 35 minutes, turning halfway, until the onions are soft and beginning to char.
Mix the sultanas with the chilli and mint. Spread the yogurt on a large serving plate and pile the roasted onions on top.
Scatter with the sultana, chilli and mint mix, sprinkle with extra sumac and serve with the flatbreads

Cook’s tip

Add seasoned chicken thighs to make this an easy family traybake for 4. Increase the cooking time accordingly (check the pack for guidance) until the chicken is cooked through, there is no pink meat and the juices run clear.

Typical values per serving when made using specific products in recipe