Chargrilled spring onions with hazelnuts and lime and honey dressing | EUROtoday

Traditionally we eat spring onions uncooked with bread and feta cheese as staple fare of the Persian desk. Grilling them mellows out the oniony flavour, and intense charring works fantastically with the sweetness of cooked onion flesh. Chargrilling them on a barbecue is right, however you too can cook dinner them simply on the hob in a griddle pan.