Coal-baked onion with chard, labneh and beans


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The night before you plan to serve this dish, mix all the ingredients for the labneh together and hang in a muslin cloth over a bowl in the fridge to strain
The next day, the yoghurt should have thickened. Transfer from the muslin cloth into a bowl and reserve in the fridge until needed
Light a barbecue and preheat an oven to 170°C/gas mark 4
Place the onions, whole and unpeeled, directly into the coals of the barbecue. Cook, turning occasionally, until the whole outside is black and burnt and you can feel that the insides have softened
Meanwhile, toast the pistachios in the oven for 10 minutes, then roughly chop
Once the onions are soft and black, remove from the barbecue and wrap tightly in in foil. Place in the oven for 10 minutes to finish cooking through if you think they need it, otherwise set aside
Bring a large pan of salted water to the boil and blanch your peas, beans or whatever seasonal vegetables you are using. They will take a different amount of time depending on what they are, so don’t just add them all at once. For the chard leaves, blanch the stems for a minute or 2 first, then lower in the leaves for 30 seconds
Once all your vegetables and chard are blanched, drain and dress with the olive oil, lemon zest and juice, tarragon and salt
Unwrap the onions from the foil and peel away all the burnt outer layers, leaving you with the soft centre. Cut each onion into wedges, but don’t go all the way through – this should open up the onions like a flower
To serve, spread a bed of labneh in the centre of each plate and top with the chard. Place the onion on top, then dress with the peas and beans. Finish with the chopped pistachios and enjoy
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