4 servings
Ingredients:
- Cook the barley in salted water for about 30 minutes. Drain, squeeze a little lemon over and drizzle some olive oil over before leaving it to cool down.
- Peel and quarter the onions, put them in an oven-proof form. Mix olive oil, honey and a pinch of salt and then drizzle it over the onions, stir and then bake in a pre-heated oven (150°C/300°F) until soft and golden, approximately 30 minutes.
- Meanwhile you grill the cob of corns in a griddle pan and cut off the corn length wise.
- 'Peel' the avocado and then slice it and cut it into bite sized pieces.
- Mix all the ingredients and serve sprinkled with chopped parsley.
http://www.luculliandelights.com/2009/09/avocado-with-ovenbaked-honey-onions.html
- 1-2 avocados, it depends on how big they are
- 6-8 small onions
- 2oo ml orzo/0,85 cup barley
- 1 big cob of fresh corn
- parsley, finely chopped
- honey
- lemon
- salt
- extra-virgin olive oil
Directions:
- Cook the barley in salted water for about 30 minutes. Drain, squeeze a little lemon over and drizzle some olive oil over before leaving it to cool down.
- Peel and quarter the onions, put them in an oven-proof form. Mix olive oil, honey and a pinch of salt and then drizzle it over the onions, stir and then bake in a pre-heated oven (150°C/300°F) until soft and golden, approximately 30 minutes.
- Meanwhile you grill the cob of corns in a griddle pan and cut off the corn length wise.
- 'Peel' the avocado and then slice it and cut it into bite sized pieces.
- Mix all the ingredients and serve sprinkled with chopped parsley.
http://www.luculliandelights.com/2009/09/avocado-with-ovenbaked-honey-onions.html
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