Ingredients
- 800g Perlas
- 1/4 cup Balsamic caramelized onion
- 4 Tbsp Pesto
- 100g Feta cheese
- 2 Tbsp Whole grain mustard
For balsamic caramelised onions:
- 2 x Onions, sliced (or red onions if you prefer)
- Pinch Salt and freshly ground black pepper
- 1/4 cup Good quality balsamic vinegar
- 2 Tbsp Brown sugar
- 1 Tbsp Thyme, minced
- Drizzle Extra virgin olive oil
Directions
Serves 4-6 as a side dish or salad.
Gently boil the Perlas potatoes for approximately 20 minutes in slightly salted water until tender. Cool. Add the rest of the ingredients and mix carefully. Serve.
For the balsamic caramelised onion (ingredients above):
Heat a sauté pan large enough to hold all of the onions with a bit of olive oil over medium heat Then add the onions and sauté until they just begin to colour, tossing frequently. Add the balsamic vinegar and brown sugar and stir or toss to combine. Cover, reduce the heat, and let cook for about 30-35 minutes, or until the onions have cooked down and caramelized deeply. Add the thyme and toss to combine.
You can also purchase these ready-made in the supermarket. Once made and kept in a sterilized jar in the fridge the onions will keep for a good long while to use in other recipes.