Onion and parsley salad

Serves: 4
Cooking Time: 0 hr 10 mins
  • 2 medium onions, thinly sliced
  • 1 bunch coarsely chopped flat-leaf parsley
  • 1 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • Salt and pepper

This is my fall-back salad when the kitchen is bare and it is always a winner. Ideal with any meats, especially grilled lamb or spicy dishes. I have been known to have a big bowlful with a chunk of cheese or a tin of sardines.

1. Soak the onions in hot water for a couple of minutes if you find them too strong in flavour.

2. Drain and dry well by wrapping them in a towel. Transfer the onions to a mixing bowl. Add the remaining ingredients and mix together. Taste and adjust the seasoning if needed.