Pour over the onions and weight them down with a plate or owl so fully submerged. They are quite moorish once you have tried them in salads, My favourite is to pair them with sweet and salty ingredients like feta and broad beans
This is my mother’s recipe, something she used to make often back home and one of those days she surprised us making this salad to serve with dinner… I must admit I completely forgot how beautiful and bright in colour this salad was
I made the saladwith rice and millet pasta and to be honest, the only real difference I could tell was that this one was a tiny bit sweeter than the 'normal' pasta (but let's be honest, nothing beats the 'normal' pasta)
160g of uncooked pasta of choice. 11 can of tuna. 11/2 red pepper, finely diced. 11/2 small red onion, finely diced. 12 spring onions, finely choppedCook the pasta according to packet instructions and set aside to cool. 1Add the tuna, sweetcorn, red pepper, onion, to a bowl and season well with salt and black pepper. 1Add in the cooked pasta and toss altogether. 1Season with a little black pepper and sprinkle with chopped spring onion
The original recipe calls for Gorgonzola cheese, which would be perfect, but unfortunately on the day I wanted to make this salad I couldn't get any Gorgonzola and I had to content myself with a "value" (aka economy) product simply called "Blue Cheese"
I haven’t really posted any meal recipes on Domestic Gothess yet, that doesn’t mean that I don’t eat savoury food (unfortunately one cannot live on cake alone…), or that I don’t cook (I do, a lot), it is just that unlike when I bake, where everything is weighed out and timed precisely, my cooking style tends to be somewhat more haphazard…I don’t weigh ingredients, or time how long things take to cook, or follow recipes