Take those half jars of pickles and last bits of herbs and create this delicious pickle dip topped with buttery onions. Best served with Jacob's Crispbreads.
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Serves
4
Crispbread
Onion
Olive Oil
Mayonnaise
Natural Yoghurt
Cornichon
Dill
Unsalted Butter
Lemon
Salt
Black Pepper
Serves
4
Crispbread
Onion
Olive Oil
Mayonnaise
Natural Yoghurt
Cornichon
Dill
Unsalted Butter
Lemon
Salt
Black Pepper
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Step 1.
Peel, halve and finely slice the onions into half moons, then add them into a frying pan with 2 tbsp of olive oil and a pinch of salt. Cook on medium heat for 10-15 mins until soft and golden. Once cooked, add the butter in to melt and turn off the heat. Alternatively, I like to put the onions in a bowl with a pinch of salt and the oil, cover with cling film and microwave them for 6-8 minutes, stirring regularly until very soft, then adding them to a pan on a medium heat for the last few minutes until golden.
(If using spring onion, roughly chop them then add to the pan with the oil and salt, but cook on medium/high for 4-5 minutes until soft but slightly golden, adding the butter at the end to melt).
Step 2.
Zest the lemon. In a bowl, add 2 tbsp of mayo, 4 tbsp of the yoghurt, ½ of your chopped herbs, roughly chopped pickles, the juice of ½ a lemon, plus a good pinch of flakey sea salt and pepper.
Step 3.
Spoon over the onions with the melted butter and finish with the remaining herbs, lemon zest and some freshly cracked black pepper. Serve with a pile of Jacob's Crispbreads for scooping.
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