Recipe and Photography: Emma Galloway
8 medium red onions, peeled and cut into wedges
¼ cup dried blueberries
2 bay leaves, fresh or dried
3 tbsp extra virgin olive oil
¼ cup red wine vinegar, plus 1 tbsp extra
1 tbsp honey, optional
fine sea salt and freshly ground black pepper
1 cup cooked black (beluga) lentils, drained well*
3‒4 handfuls of rocket or mixed salad greens
¼ cup toasted pecans, roughly chopped*
Preheat oven to 180°C. Scatter dried blueberries and bay leaves over the base of a large oven-proof dish, arrange red onion wedges on top, then drizzle with 2 tablespoons of the olive oil, ¼ cup of red wine vinegar, honey (if using), then season with salt and pepper. Roast 30‒40 minutes or until onions are tender and the edges are starting to colour. Remove from the oven and set aside until cooled to room temperature.
To serve, arrange rocket or salad greens on a large platter or salad bowl, top with roasted red onions (reserve their cooking juices), lentils and toasted pecans. Mix the remaining 1 tablespoon of olive oil and 1 tablespoon of red wine vinegar into the reserved cooking juices and drizzle this dressing over the salad.
* To cook lentils, you can soak them overnight in cold water to improve digestion and speed up the cooking time or just cook straight from dried. You’ll need approx. ¼‒⅓ cup dried black (beluga) lentils to give 1 cup once cooked. Cover dried or soaked (and drained) lentils with plenty of water and simmer for 12‒20 minutes (the lesser time for soaked and the latter for dried) or until just tender but not falling apart. Once tender, add a little salt to the water, cook for 30 seconds further, then drain and set aside to cool.
* To toast pecans, spread onto a tray and cook in a pre-heated oven at 180°C for 6‒8 minutes or until lightly toasted.