Spring onions grown in spring are sweeter, juicer and thinner.  I simply grilled them for a minute and served them with my favourite lemony, whipped cashew ricotta.

Serves 4

Ingredients

200g spring onions, trimmed 

100g soaked cashews, rinsed and drained

1 clove garlic

½ lemon, juice

1 Tbsp extra virgin olive oil or rapeseed

Sea salt and cracked black pepper

Pinch celery seeds

Method

Begin by making the cashew ricotta.  It is vital that the cashew nuts are soaked in cold filtered water for at least for 12 hours or ideally overnight. Rinse and drain the cashew nuts.

Place the cashew nuts, garlic, ½ teaspoon lemon juice, oil and salt into a blender.

Blend until very smooth and airy.  Taste and adjust the seasoning and add more lemon juice if needed. 

Wash the spring onions and remove any tough, discoloured leaves. Trim off wiry ends but leave the base on.

Heat up a grill pan or bbq to hot. Lightly oil the spring onions and place in a single layer over the grill.  If the spring onions are thin they will only take about 2 minutes.  Roll the onions so they char on all sides.

Remove immediately and place on a platter, spoon a generous amount of creamy cashew ricotta onto the plate.   Drizzle over a little oil and a sprinkle of celery seeds. Serve with lemon wedges.