Red onions with walnut salsa from Plenty More (page 176) by Yotam Ottolenghi

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Ingredients

rocket
red onions
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EYB Comments

This recipe is on p.164 in the US edition.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

This recipe is on p.164 in the US edition.
Hiker010 on January 10, 2026

Made Dec 2019 -- I thought it was fine (not my favorite), but mom liked Used small fresh mozzarella balls rather than goat cheese Added pomegranate seeds
Ganga108 on March 02, 2022

Red onions have a particular sweetness, and this recipe amplifies that by roasting them quite simply, just brushed with oil. Then the sweet, many leaved onions are served with a salsa of walnuts on a bed of rocket. A delicious and quite more-ish combination that really features the onion, for once allowing it centre stage. We loved it.
fairyduff on June 12, 2021

Brilliant and easy. I cooked this exactly as written in the recipe. (Next time, I might back off the amount of red wine vinegar a little, and try avocado oil instead of olive oil in the salsa.) The soft goat cheese combined with the roasted onions is delectable. I served this dish to accompany oven-baked herbed salmon fillet, with new potatoes. Must invite friends over and cook this just to show off!
luluf on June 29, 2020

I had the oven 20 degrees higher because I was making the tomato and onion tart from the same book and my onions did get nice and crispy on the bottom shelf. As we had made the salsa an hour earlier than the onions were ready, it had absorbed the liquid so I put in a little more olive oil so perhaps that made it less sharp. We all thought this was absolutely delicious and will be making it regularly
KarinaFrancis on April 23, 2020

A nice dish from simple ingredients, I subbed regular feta for goats cheese and pecans for the walnuts.
SugarFree_Vegan on October 25, 2015

Pg 176 - We loved the onions along with the salsa (although I felt that the salsa was a bit too vinegary even for me and I usually adore sharp food), we served this alongside Yotam's Squash with Cardamom and Nigella Seeds (pg 172 - same book) and some artisan bread for a great late supper.
Barb_N on January 04, 2015

I wanted to love, or even like this recipe. The onions just didn't work- perhaps if they were grilled so they were still crunchy but charred, but they ended up a little soft and didn't add to the dish, even though they are supposed to be the star. It is worth trying again because of the walnut 'salsa'.