By Guy Watson
Pair the sweetness of butternut and roasted red onions for a fantastic winter side salad. To turn it into a full meal, add cooked Puy or dark green lentils, goat’s cheese or feta and perhaps some strips of roasted red peppers.
Heat the oven to 190°C/Gas 5.
Keeping the onion discs whole, place them in a roasting tin and drizzle with a tablespoon or two of olive oil, the balsamic vinegar and a splash of water. Season with salt and pepper.