Roasted Onion Salad with Pomegranate Dressing / Ensalada de Cebollas a la Parrilla con aliño de Granada

Roasted Onion Salad with Pomegranate Dressing

serves 4

7 onions: new season / red / spring
½ pomegranate
a few fresh peppermint leaves

for the dressing
½ pomegranate
1 garlic clove
5 tbsp olive oil
Maldon sea salt 
Freshly ground black pepper

1. Place the onions on the BBQ until they are blackened and soft.
2. Remove from the BBQ a set aside to cool a little.
3. Using a fine sieve; squeeze the pomegranate seeds over a bowl. Mix the juice with the oil and season to taste.
4. Remove the soft onions from their blackened shells. Halve or quarter as necessary.
5. Scatter over the remaining seeds and torn peppermint leaves.
6. Transfer the dressing to clean jar, tighten the lid and shake before dressing your salad.