This is a tasty but simple salad that would go nicely with fish, beef, lamb or chicken. We made burgers with minced beef, courgette, carrot and a little paprika.

To make the salad, slice onions into thick rounds, drizzle with a tiny bit of oil and a pinch of salt, and roast at 425 F for about 30-40 minutes – you want them to have a nice golden colour (you may want to flip them about 3/4 of the way through), but not be too soft.

I then whizzed up some baby radishes and parsley in the food processor. I put the roast onions with some lettuce (any salad greens will do), and topped with the radish/parsley mix, some crushed walnuts and some crumbled goat’s cheese.