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Cipollini Onions

Cipollini Onions with balsamic and BBQ Squid

Buy the very best freshest squid. If you can't find squid use prawns or scallops
5 from 2 votes
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Servings 4

Ingredients
  

  • 1 kg squid cleaned and sliced
  • 1 teaspoon thyme chopped
  • 1 teaspoon lemon zest
  • 40 ml olive oil 2 Tablespoons
  • 6 whole baby cucumbers cut in half or 1 small Lebanese Cucumber
  • 1/2 cup black olives
  • 1 cup cherry tomatoes - I used sweet orange ones sliced
  • 1/4 cup parsley sliced

The onions

  • 500 gm cipollini onions or quartered Spanish onions
  • 80 ml Balsamic vinegar aged 4 Tablespoons
  • 80 ml olive oil 4 Tablespoons
  • 40 ml honey 2 Tablespoons
  • 4 sprigs thyme picked chopped
  • 2 gm salt and pepper

Dressing

  • 50 ml lemon Juice Juice of 1 lemon
  • 20 ml balsamic 1 Tablespoon, sweet
  • 1 teaspoon dijon mustard heaped
  • 60 ml olive oil 3 Tablespoons
  • 1 sprig thyme
  • 1 clove garlic 1/2'd
  • 5 gm salt and pepper

Instructions
 

  • Clean and finely slice the Squid ( you can score it if you like) and put it in a bowl with lemon zest, olive oil and chopped thyme. Put into the refrigerator till needed
  • Set the oven 180C/350F. Line a baking tray with baking paper. Put the balsamic, honey oil and thyme into a bowl. Peel the onions by first dropping into boiling water for 1 minute and draining, to remove the fine skin, peel. Toss the onions in the Balsamic mix, then onto the baking tray. Cover with foil and roast for about 25 minutes before discarding the foil and roasting a further 20 minutes or till caramelized and soft. Set aside . You can make these the day before if you like.

To make the dressing

  • Put the olive oil, lemon juice, balsamic ( honey if using) , whole thyme and garlic and salt and pepper into a jar and shake till combined
  • Heat the BBQ or grill plate while you put the salad together.
  • Put the cucumbers, olives, parsley, tomatoes and onions into a bowl. Then toss the squid onto the grill adding the thick tentacles first. Let them cook for a 2 minutes before adding the remainder of the squid and cook till opaque, approximately 3 minutes. Let the squid rest for a couple of minutes or it will be tough.
  • Add the squid to the salad and toss with 1/2 the dressing. Taste and add more if you like.