- 2 red onions
- 400g tin of cannellini beans
- 1 chilli
- 2 clementines
- 1 sharon fruit
- 2 tbsp balsamic vinegar
- 50g rocket
- 100g Petit Chèvre goat's cheese
- 3 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Large frying pan
- 1.
Peel and slice the onions as thinly as possible. Place a large frying pan on a low heat for 2-3 mins then add 2 tbsp olive oil. Add the onions with a good pinch of salt and cook on a low heat, stirring often, for 15 mins till the onions are soft.
- 2.
Meanwhile, drain and rinse the cannellini beans. Halve the chilli and flick out the seeds and white pith. Finely chop it.
- 3.
Halve the clementines and squeeze the juice into a mug. Pour in 1 tbsp olive oil with some salt and pepper and whisk. Thinly slice the sharon fruit.
- 4.
When the onions have cooked for 15 mins, pour in 2 tbsp balsamic vinegar and bring to a bubble. Cook, stirring, for 2 mins. Tip the cannellini beans into the pan with the onions and stir together.
- 5.
Divide the rocket between a couple of plates. Drizzle the clementine dressing over the leaves and spoon over the balsamic onions and beans. Top with the sliced sharon fruit, dollops of goat's cheese and a scattering of fresh chilli to serve.
