Roasted Balsamic Spring Onion Salad

Roasted Balsamic Spring Onion Salad

This is fabulous as a side salad for a BBQ feast or as a light lunch with good bread in its own right.

3 bunches of spring onions

4 generous Tb Kato Aged balsamic dressing

3 heaping handfuls of mixed salad leaves

100g feta

Salt and pepper to taste

If you are cooking this in an oven, preheat to 180C.

Wash and trim spring onions, leaving all of the white section and up to half of the green.

Lay onions on a large sheet of aluminium foil.

Pour Kato Aged balsamic dressing over the onions.

Season with salt and pepper.

Fold foil into a secure parcel.

Place parcel into oven or onto BBQ plate.

Cook for about 20 minutes or until the onions are soft and slightly caramelised.

Remove onions from the parcel and arrange the onions, salad leaves and crumbled feta deliciously on a platter.

Pour over any remaining juices.

Variations:

If any of this is left over, add to freshly boiled new potatoes, drizzle with a little more Kato Aged balsamic dressing, season and you have a killer potato salad.

Other ideas for Kato Aged balsamic dressing:

Marinate tiny button mushrooms and olives in 1 c Kato Aged balsamic dressing in a jar in the fridge overnight for the makings of a fabulous antipasti platter. Shake and turn jar gently from time to time to ensure all of the mushrooms soak up the flavour.

The screw-top pouch of Kato Aged balsamic dressing means that you can conveniently take Kato flavour and style anywhere. At the beach, bach or on the boat, you can be ready to make any salad extraordinary. After all, if it’s not about flavour, why bother?!