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This week we have more of Mick Gordon’s brilliant spring onions. In our house they’ve been working their way into pretty much everything we eat for the past few weeks – buckwheat noodles with tofu, coriander and peanuts for lunch yesterday. Another noodle salad with prawns, tons of  (Mick’s) spinach, coriander and a ponzu. rice wine vinegar and honey dressing a few nights earlier (no soy as we’d run out which I thought would be disaster but it turned out to be a blessing  as it made everything fantastically fresh and summery). Then today’s lunch of avocado with Marc Michel’s lovely lettuce, some leftover fish and yet another impromptu ponzu, honey dressing.

All I can say is, play around, don’t waste anything. Every bit can be used. Chop the green bits into any salad or use as a garnish (remember the darker the colour the better it is for you) and  the whites can be thrown into salads or minced into dressings. It goes without saying that a quiche or tart with these guys would be amazing. If you can’t bear the thought of dealing with pastry (or maybe I’m projecting) a fritatta is a good compromise as I suggested last week. Gruyere, goat’s cheese or a good cheddar are all good partners here……..

There are other ways to go……… our recent arctic temperatures had me looking for ways to get the oven on so I decided to roast up the onions and serve them with a sun-dried tomato and roasted hazelnut pesto. Yummmmmmmmmm! The pesto is beyond moreish and a cinch to make. Make a double quantity and keep in the fridge for sambos and dips. We brought a tub to Africa day yesterday and it kept everyone big and small happy.

After about 30 minutes in a hot oven the onions wilt to a soft, sweet luscious mess which is offset beautifully by the slightly spikey pesto. Serve with bread or wedges of polenta. Add some goat’s cheese and a green salad and you’ve got lunch or a light supper for two sorted.

Roasted Spring Onions with Sun-dried Tomato and toasted hazelnut pesto 

You’ll need:

1 bunch spring onions

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For the pesto

A handful toasted hazelnuts

2 tablespoons sun-dried tomatoes

4 tablespoons olive oil

1 small handful parsley

1 clove garlic

A pinch of Maldon salt

Give the onions a clean then put on a baking tray, cover, drizzle with olive oil and place in a hot oven to roast for half an hour.

To make the pesto, roughly chop the garlic then blast with the other ingredients to a rough paste

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When the onions are ready, serve alongside the pesto with plenty of napkins for all the drips!

Have a brilliant week,

Sarah

Beautiful Greens

May 17, 2013

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Hey, How’s it going? We’re pretty busy with our new Summer Healthy Eating Programme detox and the longer days are definitely coming in handy but you couldn’t call it summer. This afternoon’s been lovely though…..

Vegwise, we’re still in the middle of what’s called the “hungry gap”  here in Ireland. It’s  the time just before all the summer varieties really kick in. The winter varieties are well and truly finished and there’s a slow trickle of new varieties starting to come through. We’ve already those gorgeous salad greens from Marc Michel and Denis Healy, amazing coriander from Mick Gordon last week and this week Mick brought us his fab spring onions.

Now the only question is what to do with them – champ? pad thai? fresh in salads? Slow roasted? Maybe dipped in romanesco (The Natural Sauce Company based here in Dublin do a great one) . Last night I made a lovely fritatta with the bulbs which I gently sautéed in butter. 20 minutes will get them gorgeously melting then some of your favourite cheese (I used  a Pecorino but it’s up to you). With the bunch in this week’s bag  you could use 6 eggs for the fritatta and feed up to 5 people. Add some spuds and you’d feed 8. Depends on how many come to dinner…. Also fritatta keeps well (but outside the fridge as cold does something strange to it) and makes fab sambos so you can never make enough in my book.

I used the rest of the onions i.e. the green stems to make a salad along with this week’s beautiful spinach and flat beans. Tempted as I was to toss those beans with chorizo after a light steaming they were so spanking fresh that it seemed a shame to waste their lovely nutiness so I used them raw for this salad and was very glad I did.

I’ve been playing around with nut dressings of late – roughly grinding them, then adding them to dressings so you end up with a paste more than a dressing. It’s great, really adds lots of crunch and flavour, aswell as all the amazing goodness that nuts and seeds have to offer. For this dressing I toasted sunflower seeds then stirred them into olive oil and lemon juice. To counteract any bite from the onions I added a little honey. Yum Yum. The whole thing works so well with the fritatta but try it with any veggie main, we’re addicted – Walnuts in a dressing for asparagus in particular is a match made in heaven.

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The Salad Recipe (if you can call it that)

You’ll need:

A couple of handfuls of spinach or any greens you like

A handful of flat beans topped and tailed then cut at an angle

A couple of spring onions (green part only)

For the dressing:

A handful sunflower seeds

Your best olive oil

1 Lemon

Runny honey

Prepare the dressing by toasting the sunflower seeds on a dry pan til just starting to change colour. Allow to cool slightly then grind in your blender to a coarse texture – a few bits don’t matter at all and you definitely don’t want anything powdery.

Combine about 5 tablespoons olive oil with the juice of a lemon adding a pinch of Maldon salt and a scant teaspoon of honey. Stir in the sunflower seeds and mix to a paste. If things seem too thick add a little more oil. You want the consistency of a good pesto.

To put the salad together, toss the spinach with the beans and onions. Spoon the dressing on top along with a scattering of seeds. Serve with ……..anything!

Have a brilliant weekend,

Sarah