A colorful sensory treat / Balsamic roasted onions with prosciutto and Pomegranate

Growing up I watched my mum and my grandmother cook freestyle. They would pull a bunch of ingredients out of the fridge and make a delicious concoction, knowing exactly how flavors danced together and what would make you smile. I have always cooked the exact same way and being a creative at heart, food is a melting pot of experience where visual, aroma and the taste all have to play their part.


Tonight I wanted something vibrant and fresh with a kick so I decide to create roasted balsamic onion boats and fill them with a an explosion of my favorite flavors.

You will need

  • Red Onions
  • Balsamic vinegar
  • Olive Oil
  • Himalayan sea salt and smoked coarse black pepper
  • Garlic
  • Basil
  • Lemon juice
  • Jalapeños
  • Tomatoes
  • Pomegranate
  • Cumquats

roasted onion tomoato salad-2215Steps to Yummy

  1. To make the roasted onion boats, simply peel off the outer skin, cut the ends off and discard, cut the onions in half and pull out all but 3 thick layers of skin making 2 nicely rounded boats for each onion used.
  2. Use the centre section of the onion to cut thin strips and then toss the boats and the stripes in a bowl with Olive oil, balsamic vinegar, fine slices of garlic from 2 cloves and a generous pinch of salt and pepper.
  3. Arrange the onion mix on a baking sheet and roast using convection roast at 375 for 20 minutes
  4. Whilst the onions are cooking prepare the dressing by blending (until liquid) a large handful of fresh bail leaves, a generous splash of olive oil, dash of lemon juice, 1/2 Jalapeño, salt, pepper and a garlic clove. Then splatter or stripe across a serving plate ready for when you will plate the onions.

roasted onion tomoato salad-2234




Next steps

  1. Slice the tomatoes, finely slice Jalapeños and Cumquats for garnishing
  2. Pan fry the prosciutto
  3. Take the onions out of the onion and arrange the boats on a serving dish, then construct a beautiful dish by layering the Tomatoes followed by the roasted balsamic onion and garlic strips, the prosciutto and the jalapeños.
  4. Top with a basil leaf and arrange a scatter of pomegrante seeds and cumquats
  5. Enjoy with a little excentricity from Literally Life.

2 Comments Add yours

  1. Edison says:

    How wonderful and colorful as it was delicious and fun to make.. Thank you.

    Please post more recipes

    Like

  2. Sue Colledge says:

    Being Mum I love to see these creative dishes my daughter Nikki prepares. Yes I have always cooked in this way however everyday as I now cook I think of Nikki and how much more creative she is now than I have ever achieved. So now I am just going to try out her dishes . We have always been able to work in each other’s kitchens as we always have the same ingredients to hand so today I am going to try this yummy looking recipe as tomatoes are my favourite food!!

    Like

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