INGREDIENTS

4 medium red onions
1½ tbsp olive oil
Salt and black pepper
20g rocket
15g small parsley leaves, picked
60g soft goat's cheese, broken into 2cm chunks

For the salsa
65g walnuts, finely chopped
1 red chilli, finely chopped
1 garlic clove, peeled and crushed
3 tbsp red-wine vinegar
1 tbsp olive oil

METHOD

Preheat the oven to 200C. Peel the onions and cut off the tops and tails. Cut each onion widthways into three slices about 2cm thick, and place on a baking tray. Brush with olive oil, sprinkle over a quarter-teaspoon of salt and some pepper, and roast for 20 minutes, until cooked and golden-brown on top. If they haven't taken on much colour, pop them under the grill for a few minutes. Set aside to cool slightly.

While the onions are cooking, put all the ingredients for the salsa in a small bowl, add a quarter-teaspoon of salt, stir and set aside.

To serve, put the rocket and parsley in a large bowl. Add the warm onions, the cheese and half the salsa, and toss gently – you don't want the onions to fall apart. Divide between four shallow bowls or plates and spoon over the remaining salsa.