All year round, and easy to grow in a vegetable patch from seed.
Go for spring onions with firm, unblemished bulbs and bright green perky leaves. Avoid those that are slimy or wilting. The skin covering a spring onion bulb can be either white or deep red fading to white at the roots - there's no significant difference in taste. Similarly, the bulb can be quite pronounced or more like a leek in shape, with no noticeable swelling; again, this has no impact on flavour.
Wash, then trim off the root as well as any ragged ends at the top. Slice the bulb into rounds. Cut the green tops across (kitchen scissors are good for this) or lengthways with a knife, then lengthways again, according to what shape you'd like. If you want to make the tops into a garnish, cut into slim lengths, as above, then stand in ice cold water for 30 minutes.
In a perforated bag in the fridge. Spring onions don't last as long as onions, so use within four or five days.
½ head of small cauliflower
1 tbsp extra-virgin olive oil
1 garlic cloves
1 scallions, diced
Salt and pepper, to taste
1 fresh lime
Handful fresh chopped cilantro
1. For the cauliflower rice, roughly chop cauliflower into florets, then place cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy.
2. In a pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.
3. Add the cauliflower “rice” to the pan and cook for another 3-4 minutes.
(5g carb per serving)
1.8kg roasted chicken, at room temperature
2 hearts romaine lettuces
3 spring onions
2 ripe avocados
3 tbsp lemon juice, plus extra for squeezing
200g packet feta cheese
½ tsp dried oregano
½ tsp dried mint
half a bunch of flatleaf parsley
5 tbsp extra-virgin olive oil
2 tbsp black kalamata olives
1. Pull the meat from the chicken and shred it roughly. Trim the base from each lettuce, wash and dry the leaves, then roughly shred them. Cut the tomatoes into wedges. Finely slice the spring onions (using both white and green parts). 2. Cut the avocados in half lengthways, remove the stones and peel. Cut crosswise into slices, and squeeze with lemon juice. Crumble the feta cheese with your fingers and toss it with the dried oregano and mint. Pick the leaves off the parsley and set aside.
3. Whisk the 3 tbsp of lemon juice with the olive oil, sea salt and pepper. In a large bowl, toss the chicken, lettuce, tomatoes and spring onion, then fold through three quarters of the dressing with the avocados (carefully, so the avocados don’t break up). Season with salt and pepper, then scatter over the feta, olives and parsley, and drizzle with the rest of the dressing. Squeeze extra lemon juice on top.