Roasted Onion, Arugula (Rocket), and Pecorino Salad

Total Time
40mins
Prep 10 mins
Cook 30 mins

Roasted onions are delicious, whether you use them in a soup, on a tart, or in a casserole. L like to serve them hot as a side vegetable, but they also make an extra special salad when tossed with peppery rocket, pecorino or parmeasan cheese - and the pan juices make a lovely light dressing.

Ingredients Nutrition

  • 12 button onions, halved
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 25 g pecorino cheese
  • 100 g arugula (rocket)
  • salt & freshly ground black pepper

Directions

  1. Preheat the oven to 190 degrees celcius. Place the onions in a shallow roasting tin and drizzle over the oil.
  2. Season generously and drizzle over half the balsamic vinegar.
  3. Roast for 25-30 minutes, stirring half way through, until the onions are softened and nicely browned.
  4. Drizzle over the balsamic vinegar and allow the onions to cool to room temperature.
  5. Using a swivel style peeler, shave the pecorino into wafer thin slices.
  6. Arrange the rocket, roasted onions and cheese on serving plates; drizzle around the pan juices and serve.

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