Caramelised Salad Onions with Yoghurt and Chilli Oil
By OcadoLife
Published on 05 September 2024
The sweet, delicate flavour of salad onions shines through in this veggie recipe for Caramelised Salad Onions with Yoghurt and Chilli Oil. Created by Sam and Sam Clark, chefs and founders of well-loved London restaurant Moro, it makes a moreish sharing dish to kick off a meal or as part of a spread.Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 6 tbsp olive oil
- 12 green or purple salad onions, trimmed, outer layer removed, halved lengthways if bulbous
- 1 thyme sprig, leaves picked
- 3 garlic cloves, finely chopped or grated
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 6 sundried tomatoes, finely chopped
- 1 tsp hot paprika (or aleppo pepper flakes or chilli flakes)
- 450g greek yoghurt
- 4 pittas (or flatbreads), to serve (optional)
Method
Step 1
Heat 2 tbsp of the oil in a large frying pan over a medium heat. Add the salad onions with the thyme and a pinch of salt; fry for 3-5 mins each side, until soft and lightly caramelised. Season, remove from the pan and keep warm.Step 2
Wipe the pan clean with kitchen towel and return to the heat with the remaining oil. When hot but not smoking, stir in the garlic, and coriander and fennel seeds; fry for 1-2 mins. Season lightly. Add the tomatoes and paprika or chilli flakes, stir for 20 secs, then remove from the heat.Step 3
Season the yoghurt with salt and pepper, then spread it over a large plate. Top with the salad onions and spoon over the hot spiced oil. Serve with pitta or flatbread, if you like.