Roast Pumpkin and Red Onion Salad

Name: Roast Pumpkin and Red Onion Salad
Yield: Serves 4
Ingredients: 3 sprigs of thyme; 2 tablespoons balsamic vinegar; 100 ml/3½ fl oz red wine; 6 red onions, peeled and halved; 6 tablespoons olive oil; salt and freshly ground black pepper; salt and freshly ground black pepper; a block of Parmesan cheese (at least 50 g/2 oz); 2 handfuls of rocket (about 200 g/7 oz); ½–1 small pumpkin (or you could use 2 butternut squash); ½–1 small pumpkin (or you could use 2 butternut squash)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

This dish has fabulous colours. The salty Parmesan makes a great contrast to the sweet vegetables. These quantities are enough for a first course or light meal. It also goes well with grilled fish. The salad is served at room temperature, so you need to allow a couple of hours for the roasted vegetables to cool.

Ingredients

6 tablespoons olive oil
6 red onions, peeled and halved
100 ml/

Side dish
Lunch
Vegetarian
Gluten-free

Method

Put half the oil into a deep heatproof baking dish or heavy-duty roasting tin on a high heat. Add the onions, stirring them to distribute the oil. Add the red wine, balsamic vinegar and some salt and pepper. The balsamic vinegar intensifies the colour of the onions and caramelises them. Strip the leaves from the thyme and throw them in. When the mixture is bubbling away, cover tightly with foil