LARGE ROASTED ONION, STUFFED WITH ROASTED WINTER VEGETABLES, ACCOMPANIED BY SPICED COUSCOUS AND CUCUMBER SALSA

"This is a great looking and interesting vegetarian dish. It is an adaptation of a dish I once saw that had a stuffing of veal sweetbreads. Here the offal is replaced with roasted vegetables and paired with a really fresh salsa and couscous. Couscous has a bad reputation for being tasteless. I think when you try it with some spices and herbs, you’ll find it to be a great accompaniment to all sorts of dishes. Give it a go!"

Note: All elements of this dish can be prepared in advance

Ingredients:
2 Large Onions
1 Turnip
2 Carrots
2 Parsnip
1 Butternut Squash
1 Red Onion
2 Garlic Cloves
4 Sprigs of Thyme
Vegetable Oil

Salsa:
½ Cucumber
8 Cherry Tomatoes
2 Spring Onions
1 Tablespoon of Chopped Parsley
Olive Oil

Couscous:
120g Couscous
250ml Boiling Water
1 Teaspoon Ras-El Hanout
1 Tablespoon Olive Oil
1 Tablespoon Chopped Chives

1. Prepare the onions
Bring a saucepan of water to the boil. Remove the roots from the onions, but do not peel them. Prick the ends with a knife. Put the onions in the water and simmer for 10-15 minutes.

2. Roast the onions
Remove the onions from the water and place them on an oven tray. Roast them in the oven for 45-60 minutes at 200°C until they feel soft inside. Remove and allow to cool..

3. Roast the vegetables
Peel and chop the vegetables for roasting. Place a roasting tray in the oven or on the stove with a splash of vegetable oil. Add the vegetables one by one starting with the carrots. Once all the vegetables are in the tray, add the thyme and place in the oven at the same time as the onions (they will take the same time to cook) and roast for 30 minutes. Check. Now cook for a further 15-30 minutes. Once cooked, allow to cool and season.

4. Make the salsa
Remove the cucumber seeds, carefully dice the cucumber and place in a bowl. Dice the tomatoes, chop the spring onions and place them in the same bowl. Finally chop the parsley and add. Season with salt and pepper, and add the olive oil. Mix well and taste. If you wish, add a squeeze of lemon juice or a tablespoon of white wine vinegar to give the salsa some acidity. This is up to you, but personally I prefer to keep the flavour very fresh.

5. Make the couscous
Place all the couscous ingredients in a bowl, apart from the water and chives. Add a pinch of salt and a twist of pepper. Now add the boiling water straight from the kettle and stir. Cover with cling film and leave in a warm place for 20 minutes. Allow to cool completely. Once cold, break up the grains with your fingers. Add the chives and check for seasoning.

6. Stuff the onions
Once the onions and roast vegetables have cooked, leave them to cool. Once cooled, take some scissors and cut the top off the onion. Do not throw this away. Now carefully remove the inside of the onions and place the onion skins on a square of tin foil. Now stuff the onions with roast
vegetables and when full place the lid back on. Wrap the onions in tin foil and put them back in the oven at 220°C for 15-20 minutes until hot.

7. Presenting the dish
The couscous can be served either hot or cold. If you like it hot, then just heat through in the microwave for a minute or two (personally I like it cold). Place the couscous in the centre of the plate and put the onion on top. Spoon the salsa around the plate and garnish with flat leaf
parsley.