Perfect as a side to grilled meat, fried halloumi and slow-baked vegetables.
1 red onion, peeled and quartered
2 white onions, peeled and quartered
2 Tbsp canola oil
4 Tbsp pomegranate molasses
2 tsp sumac
2 Tbsp chopped parsley, for garnish
Toss onions in oil, put on 4 skewers and place under a hot grill and cook until golden.
Place on a serving dish and drizzle with molasses. Sprinkle with sumac and salt and allow to cool.
Sprinkle with parsley and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.5g|