Ingredients
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Romesco Sauce:
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10 g Parsleyroughly chopped
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1 garlic clovepeeled
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40 g almondsfinely chopped
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30 g sundried tomatoes
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half red pepperroasted
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1.5 tbsp Parsley
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1 tsp red wine vinegar
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Evoo
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2 Stuffed Onions:
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2 white onions
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rapeseed oilor olive oil
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1 pack Puy lentils rinsed
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whole grain quinoa
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2 sun dried tomatoesfinely chopped
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1.5 tbsp Feta cheesevegan equivalent
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1 tbsp Parsleyfinely chopped
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half a lemon Lemon Juice
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1/4 lemon lemon zest

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1 tbsp homemade pistachio breadcrumb
Directions
As we start Valentine’s / Galentine’s month I thought it would be nice to create some dishes that would work well for a special meal or romantic dinner. These soft, caramelised, oven-roasted onions with a gorgeous filling of sundried tomatoes, herbs, feta and quinoa on a romesco sauce are such a wonderful combination of flavours and textures. Perfect as a starter or a main, the onions and the sauce can be made in advance and just baked when needed…easy right?
How to Make the Romesco Sauce:
- Add all the sauce ingredients into a blender.
- Drizzle in oil as you blend until you reach a smooth consistency
How to Make 2 Stuffed Onions:
- Preheat oven to 190C
- Cut the ends off the onions, peel, and then make a cross cross in the middle and scoop out the inner layers (don’t throw these away) keeping the outer layer intact. Coat well with oil and bake for 20-25 mins until cooked but the onion is still intact
- Whilst the onion shell is in the oven chop up the inner layers finely. In a pan, sauté the chopped onion with a little oil until translucent, add the sun dried tomatoes, quinola and stir for a few minutes.
- Remove from the heat, crumble in the feta and add the parsley and lemon juice and zest
- Stuff the quinoa filling into the onion shells, top with pistachio breadcrumbs and return the onion to the oven for a further 5 mins
- Serve with the romesco sauce
