• The tangy onion pairs beautifully with the creamy feta, brining and wholesome and filling salad. (Jacqui Small / Lisa Linder)

This dish is just the most delicious combination of onions, feta, walnuts, lemon and parsley in my opinion. Fresh-tasting and vibrant, it is perfect for a lunchtime salad or as a starter in the evening.

Serves
6

Preparation

10min

Cooking

1hr

Skill level

Easy
By
Average: 4.4 (23 votes)
Yum

I always have the ingredients for this salad - ristede rødløgssalat med feta og calnødder - in my kitchen. In fact, I often have fresh walnuts (my favourite ones are from Turkey or Afghanistan), soaked in water overnight to make the skin come off, then dipped in celery salt for breakfast; and I also love grilled feta with red onion and capsicum (bell peppers) for lunch. 

Ingredients

For the salad

  • 6 red onions, cut into quarters
  • 6 tbsp olive oil
  • 4 tbsp lemon juice
  • 200 g (7 oz) Danish (or Greek) feta, cut into chunks
  • 4 tbsp finely chopped parsley
  • 1 tsp pink Himalayan salt or sea salt
  • 200 g (7 oz/2 cups) walnuts

To serve

  • 6 slices of rye bread
  • butter, to spread

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat the oven to 200°C/400°F/gas mark 6.

Place the red onions on a baking tray (sheet) and bake in the oven for 30 minutes.  

In a bowl, mix the baked red onions with the olive oil, lemon juice, feta, parsley and salt. Put on a baking tray (sheet) and bake in the oven for 20 minutes.

Remove the onion mixture from the oven, shake gently and add the walnuts. Cook for a further 10 minutes.

Divide the salad between 6 plates. Toast and butter the rye bread and serve straight away with the salad.

 

Recipe and image from Cook Yourself Happy by Caroline Fleming (Jacqui Small, hb, $49.99). Read more from Caroline on the joys of cooking here.