- 4 red onion, peeled and quartered
- 90ml EVOO
- 1 tbs vincotto
- Sea salt and freshly milled pepper
- 2 cups torn thumbnail-sized pieces of ciabatta, crusts removed
- 6 figs
- 1 pomegranate, seeds removed
- 150g Woombye truffled brie
- Sunflower shoots & flat leaf parsley to garnish
Method
Preheat oven to 160C. Set onion quarters on a lined baking tray. Drizzle with 2 tbs of olive oil and all the vincotto. Season and roast for 90 minutes. Place sourdough on another lined tray drizzled with remaining olive oil and roast for the final 10-15 minutes of cooking time of the onions. Allow both to cool slightly then toss gently with figs and pomegranates. Arrange on a platter, spoon over verjuice dressing and strew with herbs
Serves 4-6
Verjuice dressing
- 4 tbs verjuice
- 2½ tbs EVOO
- 1 tbs honey
- 1 tbs grain mustard
- 1 tbs white wine vinegar
- 1 clove garlic, crushed
Method
Combine everything
