Known as “eat and drink” in Palermo, this is a super-simple and totally delicious bite to serve alongside a large glass of something cold.
INGREDIENTS
12 spring onions, root end trimmed off and halved lengthways
sea salt and ground pepper
12 slices streaky bacon
1 lemon
METHOD
Season the onions then put two halves back together. Wrap a slice of bacon around each one from end to end.
Place on a preheated barbecue grill or in a large sauté pan and cook, turning occasionally, until the bacon is cooked and crispy and the spring onions are wilted.
Remove from the grill and slice each one into 3cm pieces. Place on a serving plate and top with a squeeze of lemon juice, a grind of pepper and some sea salt. Serve immediately. Makes 12
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!