Red onions with walnut salsa from Essential Ottolenghi: A Collection (page 176) by Yotam Ottolenghi

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Notes about this recipe

  • 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'.

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