Name: Grilled (or barbecued) spring onions with sweet soy and lime
Ingredients: 450g jumbo or regular spring onions, roots trimmed, cut in half lengthways; 4 tbsp olive oil; 2 tbsp soy sauce; 2 tbsp maple syrup; 1 lime, cut in half; 2 tsp Tajin or Aleppo chilli

New

Side Summer

Serves 4

Prep 10 min

Cook 15 min

Cebollitas - the charred spring onions that turn up at every Mexican barbecue, piled alongside grilled meat - are the inspiration here, though this version goes with sweet soy and lime. Spring onions on the grill turn sweet and tender -the large bulbed ones are worth seeking out if you can find them.

Ingredients

450g	jumbo or regular spring onions, roots trimmed, cut in half lengthways
4 tbsp	olive oil
2 tbsp	soy sauce
2 tbsp	maple syrup
1	lime, cut in half
TO SERVE (OPTIONAL)
2 tsp	Tajin or Aleppo chilli

Method

If you aren’t using a barbecue, ventilate your kitchen well and preheat a grill pan on high heat until smoking. Drizzle 2 tablespoons of oil over the spring onions and place the bulbs onto the grill, making sure that the green tops are hanging off the side of the grill (you don’t want them to blacken completely).
Char the bulbs for 3-4 minutes on each side until softened. Push the green part onto the grill to lightly char and wilt. Take off the heat and arrange on a platter.
Meanwhile, mix the soy and maple together in a small bowl and set aside.
Drizzle the remaining 2 tablespoons of oil over the spring onions, followed by a few spoonfuls of the sweet soy and a sprinkle of Tajin or Aleppo, if using. Serve with the remaining sweet soy and lime alongside to squeeze on top. Serve alongside toum if you fancy making some.