ONIONS

TRIO OF ONIONS AND HERB SALAD WITH RICOTTA ON TOASTED GRAIN BREAD

More of a bruschetta-style open sandwich, this has a lively taste where the mixed onions play off each other without overpowering the delicate ricotta and freshness of the herbs. Cottage cheese could be used instead of ricotta.

PREPARATION TIME: 20 minutes | SERVES: 6

1 medium red onion, thinly sliced

1 shallot, finely chopped

1 tablespoon finely snipped chives

2 teaspoons salted capers, rinsed and drained

sea salt flakes and freshly ground pepper

1 handful mint leaves, roughly chopped

3 handfuls parsley, roughly chopped

1 handful basil leaves, roughly chopped

¼ cup (60 ml/2 fl oz) olive oil

1 tablespoon finely grated orange zest

2 tablespoons fresh orange juice

6 slices toasted grain bread

100 g (3½ oz) fresh ricotta

Roughly chop the sliced onion and put in a bowl with the shallot, chives and capers. Add salt and pepper to taste, keeping in mind that the capers will add saltiness. Leave to sit for 10 minutes so the onions release some juice and the flavours meld. Add the mint, parsley and basil to the bowl with the onions. Pour in the oil and add the orange zest and juice. Toss lightly and pile on the toasted bread. Dot all over with ricotta and serve.

TIP Brine-cured capers tend to be slightly firmer, with a subtle ‘floral-grassy’ flavour, whereas the salt-cured (which must be rinsed several times in water to remove the salt) are tender, with hints of ‘meaty, fermented’ flavours.