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.
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.
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
- 6 slices of rye bread
- butter, to spread
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.
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.