Onion (Salad/Spring) recipes

A proper bowlful that treats spring onions as the main event rather than an afterthought. Three bunches go in — some softened slowly in butter for depth, some stirred in at the end for freshness and colour. The crispy pancetta on top is good enough to eat on its own.

A bold, satisfying noodle salad where spring onions do real work — both raw and briefly wilted in the dressing, so you get two different textures from the same ingredient. The crispy tofu adds substance, and the sesame-ginger dressing ties everything together with a deep, nutty warmth. This is the kind of dish that tastes better the longer it sits, making it ideal for packed lunches.

Whole spring onions are grilled until charred and sweet, then piled onto a plate with salty halloumi, juicy watermelon, and a bright mint-lemon dressing. It sounds surprising but it is one of the great summer combinations — the spring onions lose their sharpness entirely on the grill and take on a smoky, almost caramelised depth. This comes together in under 25 minutes and is exactly what you want to eat in July.

A bold, deeply savoury North African-inspired stew where whole spring onions are the backbone rather than the background, braised until silky in a spiced tomato and chickpea base. Harissa brings real heat and depth, while a squeeze of lemon at the end keeps everything bright. Ready in under 30 minutes and substantial enough to eat on its own with good bread.