RIGHT ON CHAR

Fire up the barbecue with summer dishes for every taste and a fresh set of outdoor dining essentials to suit

RECIPES JESSICA BROOK

charred onion salad with tarragon dressing SERVES 4—6 ¼ cup extra-virgin olive oil2 cloves garlic, crushed1 tsp lemon rind2 bunches bulbous spring onions, trimmed and halved1 bunch spring onions, trimmed to 8cm250g burrata cheese¼ cup finely chopped tarragon1 tsp Dijon mustardJuice of 1 lemon¼ cup caper berries, to serve 1 Preheat barbecue over high heat. Mix the oil, garlic and lemon rind together in a small bowl and season with salt and pepper. 2 Brush the onions with oil. Cook, brushing and turning occasionally for 6—8 minutes, or until charred and just tender. Place on a platter. 3 Mix the tarragon, mustard and lemon juice together and season. Drizzle over the onions. Serve with burrata and caper berries. blistered tomato salad with yoghurt flat breads SERVES 4—6 This is kind of a salad, kind of a dip. 60 0g…

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Inside Out (Digital) - 1 Issue, November 2022

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