Ingredients
3 Wilcox onions, peeled and quartered
2 tbsp vegetable oil
4 tbsp pomegranate molasses
2 tsp sumac1 tsp salt flakes2 tbsp chopped parsley
Directions
1 Toss the onions in the oil and skewer them. Fry in a hot griddle pan until well-charred.
2 Drizzle the hot onions with the molasses, sprinkle with the sumac and some salt flakes. Let them cool a little, then sprinkle with parsley and serve.
Recipe courtesy of delicious.com.au
Serving size 4