Roasted Onion, Rocket and Pecorino Salad & Puy Lentil, Red Onion and Sun-Dried Tomato Salad

Adapted from 100 Meals In Minutes by Ainsley Harriott

Roasted Onion, Rocket and Pecorino Salad

12 baby onions, cut in half (or 3 brown onions cut into 8)
3 tbs olive oil
salt and pepper to taste
1 tbs balsamic vinegar
50g Pecorino or Parmesan
100g rocket leaves (I used baby spinach because Michael hates rocket)
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Preheat the oven to 200°C (400°F)

Toss the onions with the olive oil and season to taste. Roast for 25-30 minutes until golden brown and soft.

Drizzle balsamic over onions and let them cool until they're room temperature.

Shave the cheese with a vegetable peeler and toss with the rocket. Drizzle with the pan juices from the onions and toss together.

Arrange the rocket salad on a platter (as chalantly or non- as you like) and top with the onions. Serve!

Puy Lentil, Red Onion and Sun-Dried Tomato Salad

2 tins lentils, rinsed and drained
100g Danish feta, crumbled
1 clove garlic, minced
1 red onion, chopped
50g semi sun-dried tomatoes
2 tbs balsamic vinegar
4 tbs olive oil
a handful of parsley, finely chopped (plus any other herbs you have lying around; I also used chives and basil)
salt and pepper to taste
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Combine everything and season to taste (mine didn't need salt because the feta was salty enough).

Let it sit for a while so the flavours soak into the lentils.

Serve both salads with some roast chicken, perhaps if you feel like it.