So like any good vegemetarian, I am no longer scared of lentils. I pretty much have Indian food to thank for that! I appear to be so at ease with them now I can eat them out of a can in a salad – now there’s a sentence I never thought I’d write!
I think caramelised onion and feta is one of the most delightful combinations. Well, if you like sweet + salty together, which I do. I also like the crispness of the pear to offset the silkiness of the onions, and the spinach adds a salady freshness. That is SO a term!
I also make a little extra caramelised onion than is strictly necessary for this dish, as they’re lovely to have on hand for other things. Including a pizza that’s coming up soon…
2 onions, thinly sliced
1/4 cup balsamic vinegar
2 tbsp brown sugar1/2 tsp dried thyme or a couple sprigs of fresh
1/2 – 1tsp salt (according to taste)
four handfuls fresh spinach
2 firm but ripe pears (I used buerre bosch)
1. In a medium-sized frying pan, heat a little oil and add the onions. Cook over low heat 20-30 minutes until soft and golden. Add salt, sugar and balsamic 10 minutes before the end, to taste.
2. Arrange spinach on four plates. Arrange sliced pear on top – half a pear per person
3. Top with caramelised onion, feta and a sprinkle of red wine or balsamic vinegar.
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