Name: Roasted Spring Onions with Pistachio Mint Pangrattato
Total time: 30 min
Yield: Serves 4
Cuisine: Italian
Ingredients: ⅓ cup (30 g) panko; 2 tablespoons raw pistachios, finely chopped; 1 tablespoon olive oil; Kosher salt and freshly ground black pepper; 2 bunches spring onions (about 12 ounces/340 g total); 2 teaspoons lemon zest; 3 tablespoons finely chopped fresh mint or flat-leaf parsley; ¼ cup (60 ml) olive oil; Flaky salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Colu Cooks

By Colu Henry

Published 2022

About

When spring onions start appearing at the market, I breathe a sigh of relief knowing that warmer weather is on the way. Roasting spring onions brings out their sweetness, the breadcrumb topping adds textural crunch, and the lemon sings brightness. Serve these alongside seafood or roast chicken, or simply fry an egg, serve it on top, and call it dinner. I have.