Griddled red onion wedges

Griddled red onion wedges

From
Posh Kebabs
Serves
4
Cooking time
15 mins

These wedges are traditionally served in Turkish restaurants at the start of a meal with a big plate of chopped salad. They are great on their own with plenty of bread for mopping up juices, or like this with feta and fattoush.

Ingredients

Quantity Ingredient
6 red onions, each cut into 8 wedges through the root
3 tablespoons olive oil, plus a drizzle
2 tablespoons pomegranate molasses
1/2 lemon, juiced
1 garlic clove, crushed
1 teaspoon sumac
2 wholemeal flatbreads or pitta breads
large bunch flat-leaf parsley, finely chopped
2 large tomatoes, roughly chopped
100g pomegranate seeds
100g feta

Method

  1. Heat a grill or griddle pan to high. Thread the onion wedges onto 2 large or 4 small skewers. Cook for 6–8 minutes, turning regularly until charred in places and starting to soften. Remove from the heat, slide the onion wedges off the skewers into a bowl, pour over the oil, pomegranate molasses, and lemon juice, then add the garlic and ½ teaspoon sumac. Stir to combine and set aside.
  2. Preheat the grill to high. Rip the flatbreads or pitta breads into bite-sized pieces. Lay in a single layer on a baking sheet, drizzle with oil, and grill for 2–3 minutes, shaking the tray halfway through until crisp and golden. Keep your eye on the bread so that it doesn’t burn. Remove and allow to cool to room temperature.
  3. In a large serving bowl, combine the parsley, tomatoes, and pomegranate seeds. Add the crunchy bread, pile the charred onions on top with their juices, and crumble over the feta.
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