Grilled onions and vinaigrette beans
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil |
| 1 | large | Red onion; peeled |
| 1 | small | Bag nettles |
| 1 | Garlic clove; roughly chopped | |
| 2 | tablespoons | White wine vinegar |
| 100 | grams | Fine green beans |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | White wine vinegar |
| Salt and pepper | ||
Directions
FOR THE VINAIGRETTE DRESSING
1 Preheat the oven to 220c/425f/Gas 7. Heat a griddle pan (suitable for the oven) with 2 tbsp of olive oil. Slice the onion into 1cm wide rings. Season well and griddle for 2-3 minutes on each side. Place pan into the oven for 4-5 minutes until onions are charred and softened.
2 To make the Pesto: Wearing rubber gloves, remove the nettles from the stalks and blanch in a pan of boiling salted water for 1-2 mins. Drain well. Blitz the leaves with the garlic, 2 tbsp of white wine vinegar, 2 tbsp of olive oil and seasoning.
3 Prepare the beans by removing the top and cutting them in half. Blanch in boiling salted water for 2-3 minutes and drain, keeping warm. Make the vinaigrette by mixing together the olive oil, white wine vinegar and seasoning. Toss the beans in the vinaigrette.
4 Arrange the starter in layers starting with the onion slice and then the beans vinaigrette, seasoning between each layer. Drizzle the nettle pesto around the edges.
Converted by MC_Buster.
Per serving: 453 Calories (kcal); 47g Total Fat; (91% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 9 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.