Charred onion and tomato salad

• 2 bundles of salad onion2

  trimmed

• packet of mixed small tomatoes270g g

  halved

• packet of cress salad50g g
• salad onion↗1

  soaked in vinegar

• white wine vinegar↗2 tsp
• extra virgin olive oil↗2 tbsp
• ½ tsp wholegrain or Dijon mustard
• generous pinch of golden sugar

Step-by-step instructions

1. 1

   Heat a non‑stick pan over very high heat. Cut the salad onion in half lengthwise and fry for about 2½ minutes on each side, starting cut side down, until it’s browned and softened. Transfer to a plate while you prepare the rest of the salad.

2. 2

   Sear the tomatoes cut side down for 30 seconds to 1 minute, until they soften slightly and caramelize, then set them aside with the onion.

3. 3

   For the dressing, place all ingredients in a jar, add a little seasoning and shake well. When serving, arrange the cress on a platter, add the onion and tomatoes. Give the dressing a quick shake again and drizzle it over the salad.