charred onion salad with tarragon dressing
SERVES 4—6
¼ cup extra-virgin olive oil
2 cloves garlic, crushed
1 tsp lemon rind
2 bunches bulbous spring onions, trimmed and halved
1 bunch spring onions, trimmed to 8cm
250g burrata cheese
¼ cup finely chopped tarragon
1 tsp Dijon mustard
Juice of 1 lemon
¼ cup caper berries, to serve
1 Preheat barbecue over high heat. Mix the oil, garlic and lemon rind together in a small bowl and season with salt and pepper.
2 Brush the onions with oil. Cook, brushing and turning occasionally for 6—8 minutes, or until charred and just tender. Place on a platter.
Mix the tarragon, mustard and lemon juice together and season. Drizzle over the onions. Serve with burrata and
