This is a nice summery dish and serves well warm or cold.
1 Tablespoon Butter
1 Tablespoon Olive Oil
2 x Medium Red Onions (thinly sliced preferably with a mandolin)
2 lb New Potatoes (par boiled)
1 x Tablespoon Soft Brown Sugar
1 Tablespoon Balsamic Vinegar
Gas 4; 180C
Yotam Ottolenghi's halloumi and chicory with pomegranate and walnuts: Can be described in one word - yum!
The combination of walnut and pomegranate seeds and/or pomegranate molasses is a pretty common one all around the Middle East, but it's particularly prevalent in central Asia, in the area around the Caspian Sea – the Georgians, for example, make a salsa similar to the one I use here and serve it with aubergine. The sweet tartness of pomegranate mellows the sometimes harsh bitterness of walnut, which results in a sharp and potent nutty-fruity mix. This salsa is good mixed with cooked butterbeans, to serve up as a delicious antipasto, or used just as it is as a bruschetta topping. Serves four to six.