- 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 red onions as thinly as possible. Warm 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 for less heat. Finely chop it.
- 3.
Halve the clementines and squeeze the juice into a mug or small bowl. Add 1 tbsp olive oil with some salt and pepper and whisk with a fork to make a dressing. 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 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, the goat's cheese and pinches of fresh chilli to serve.
