Traditionally we eat spring onions raw with bread and feta cheese as staple fare of the Persian table. Grilling them mellows out the oniony flavour, and intense charring works beautifully with the sweetness of cooked onion flesh. Chargrilling them on a barbecue is ideal, but you can also cook them easily on the hob in a griddle pan.
Four to six
- 30g blanched hazelnuts
- 12 spring onions
For the dressing
- 1½ tbsp olive oil
- Juice of ½ fat lime
- 1 tbsp clear honey
- Maldon sea salt flakes and freshly ground black pepper
- 2 pinches of pul biber chilli flakes
- Finely grated zest of ½ unwaxed lime
- First make the dressing. Combine the olive oil, lime juice, honey and a good amount of salt and pepper in a small bowl or jug and set aside.
- Toast the hazelnuts in a dry frying pan set over a medium-high heat until charred but not burnt. Set aside until cool enough to handle, then roughly halve or chop them.
- Bring some water to the boil in a saucepan. Blanch the spring onions in the boiling water for two minutes, then drain and dry them with kitchen paper. Meanwhile, preheat a griddle pan over a high heat.
- Arrange the blanched spring onions on the griddle pan and chargrill for a few minutes on each side, until char marks appear.
- Arrange the spring onions on a serving plate and scatter over the hazelnuts. Drizzle the dressing over the spring onions. Sprinkle over the pul biber and grated lime zest, then serve.
Bazaar by Sabrina Ghayour is published by Octopus (£26). Order for £XX from books.telegraph.co.uk or call 0844 871 1514