Recipe - Grilled Onions

4 tablespoon Olive oil
1 lg Red onion; peeled
1 small Bag nettles
1 Garlic clove; roughly
chopped
2 tablespoon White wine vinegar
100 g Fine green beans

FOR THE VINAIGRETTE DRESSING
3 tablespoon Olive oil
1 tablespoon White wine vinegar
Salt and pepper

1 Preheat the oven to 220c/425f/Gas 7. Heat a griddle pan (suitable for the
oven) with 2 tbsp of olive oil. Slice the onion into 1cm wide rings. Season
well and griddle for 23 minutes on each side. Place pan into the oven for
45 minutes until onions are charred and softened.

2 To make the Pesto: Wearing rubber gloves, remove the nettles from the
stalks and blanch in a pan of boiling salted water for 12 mins. Drain
well. Blitz the leaves with the garlic, 2 tbsp of white wine vinegar, 2
tbsp of olive oil and seasoning.

3 Prepare the beans by removing the top and cutting them in half. Blanch in
boiling salted water for 23 minutes and drain, keeping warm. Make the
vinaigrette by mixing together the olive oil, white wine vinegar and
seasoning. Toss the beans in the vinaigrette.

4 Arrange the starter in layers starting with the onion slice and then the
beans vinaigrette, seasoning between each layer. Drizzle the nettle pesto
around the edges.

Converted by MC_Buster.

Per serving: 453 Calories (kcal); 47g Total Fat; (91% calories from fat);
1g Protein; 9g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 One half Vegetable; 0 Fruit; 9
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.