Balsamic roasted red onions, aubergine, fig & olive salad

Balsamic roasted red onions, aubergine, fig & olive salad

By
From
The Yoga Kitchen
Serves
4
Photographer
Lisa Cohen

The sweetness of the balsamic really brings out the wonderful flavour of the onions. You can prepare the onions for this salad a few hours before you need them – or even the day before – which only heightens their flavour.

Ingredients

Quantity Ingredient
2 large red onions
60ml good-quality balsamic vinegar
2 tablespoons filtered water
2 large aubergines, cut into large chunks
2-3 tablespoons olive oil
sea salt
freshly cracked black pepper
50g raw whole almonds
60g radicchio leaves, roughly torn
40g rocket leaves
large bunch basil, leaves chopped
4 large red figs, roughly torn into bite-sized pieces
50g pitted black olives of your choice

Method

  1. Preheat the oven to 210°C. Trim the root end of each onion, trying to keep a little intact so the onions will hold together when cut. Cut the onions in half and then peel the skin off. Cut the halves into 2 or 3 wedges depending on the size. Place the onions, balsamic vinegar and the filtered water in a baking tray, toss gently and roast in the hot oven for 20 minutes. You will need to keep checking the onions don’t burn and cover loosely with foil if over-browning. When the onions are soft, remove from the oven.
  2. In the meantime, place the aubergine chunks on a baking tray (baking sheet). Drizzle with the olive oil and season with salt and pepper. Toss then roast in the hot oven at the same time as the onions for 25 minutes or until soft and golden brown. Remove from the oven and reduce the oven temperature to 160°C.
  3. Spread out the almonds on a small baking tray and place in the oven for 20 minutes. Remove from the oven and, when cool enough to handle, roughly chop.
  4. In a large mixing bowl, mix the radicchio, rocket and basil leaves together, then toss through the roasted onions, aubergine and figs. Scatter with the chopped almonds and olives. Season with sea salt and freshly cracked black pepper and serve.
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