Grilled Spring Onions
Often an under used vegetable as a side to dinner, the sweetness of scallions is accentuated by grilling.
They make an excellent side to meats and fish.
3 bunches of scallions (green onions)
2 tbsp olive oil
Cut off root ends off the scallions and cut out any wilted bruised parts.
If the onions are larger then a pencil in diameter, you can blanch them by immersing them in boiling water by holding the green parts and dunking the white section in for 30-45 seconds.
Pat the onions dry and rub with olive oil salt and pepper. Lightly grill the onions until they begin to caramelize, this will only take a few seconds.
Recipe from Executive Chef John Robertson