Courgettes, Baked Onions, Shallots and Bacon with Caper and Chilli Dressing.
Description
This is a tasty salad that can be served as an entrée or as a main course dish with steak or lamb. The dressing is really zingy and the chilies add a spicy punch to the taste buds.
Method
Preheat the oven to 190°C. Cut the courgettes on the diagonal into 6 centimeter chunks. Peel the onions and shallots, leaving the root end intact. Cut the onions into quarters.
Place the onions and shallots in a baking dish with a splash of olive oil and cook for about 25minutes until they are soft and beginning to brown.
Chop the bacon into small pieces. In a frying pan, warm a little splash of olive oil to a low heat, and add the bacon. After two to three minutes, add the courgettes to the pan tossing constantly so they soften slightly.
To make the dressing, wash and drain the capers. Finally chop the chillies. Add both to a screw top jar with the lemon juice, olive oil, salt and pepper. Shake together well, taste and adjust the seasoning if necessary.
When the onions and shallots are cooked, and the courgettes and bacon are ready, remove from the heat and add to the rocket leaves. Toss together using enough dressing to coat the leaves.