A lovely, easy fresh side dish for steak, chicken or pork chops
In the kitchen:
Rinse the spring onions and remove the ends.
Sprinkle the onions with oil and salt.
At the barbecue:
Prepare the barbecue for direct heat – approx. 200°C. If using a charcoal barbecue you need well over 1/3 of a chimney starter of lit Weber briquettes.
Place the spring onions on the grate, close the lid and grill them. Remember to turn them often so they get sear marks all the way around.
Tip: Try grating some fresh parmesan over the onions just before serving.
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