Pickled onion


Pickled onion

2 red onions, thinly sliced
30ml white wine vinegar
115ml     olive oil

  1. Place all the ingredients in a non- metallic bowl and toss to coat.
  2. Stand for 10 minutes or until onion begins to soften.

Salsa cruda

500g cherry tomatoes (red and yellow), halved
1 onion, chopped
30ml     lime juice
30ml olive oil
2 cloves garlic, crushed
1 green chilli, chopped

Place all the ingredients in a bowl and toss to coat

Ideas for Fillings or Toppings

  • Grilled beef, sliced pickled onion (see recipe), chilli, fresh coriander, lettuce leaves, sour-cream (spread) and lemon wedges on the side.
  • Grilled fish (or tinned), guacamole and coleslaw with lime wedges.
  • Chicken skewers and sweet chilli sauce with salsa cruda (see recipe).
  • Shredded chicken, pickled onion, chopped fresh herbs (e.g. coriander, thyme, basil), grated cheddar. Sandwich these ingredients between four tortillas, brush with oil and cook in a hot frying pan for 5-6 minutes each side. Serve with salsa cruda and diced avocado.
  • Chicken breast sliced into strips, brush with oil and season. Brush one red onion cut into quarters with oil and cook with chicken about 3-4 minutes. Combine whole grain mustard and mayonnaise and spread onto chargrilled bread or chosen base – top with sliced tomato, chicken, rocket and onion (can do the same with a pork fillet)
  • Use a thin store bought pizza base and top with caramelised onion, halved cherry tomatoes, olives, grated mozzarella and drizzle with olive oil – place on a tray and bake at 200°C for 10 minutes or until golden and crisp. Top with rocket and feta for a vegetarian option.