SERVES 8 PREP 25 minutes COOK 55 minutes COST $1.15 a serve
INGREDIENTS
8 medium red onions
2 teaspoons vegetable oil,
plus 1 tablespoon extra
1 cup soft fresh breadcrumbs
2 teaspoons lemon thyme leaves
50g fetta, crumbled
4 large beetroot, peeled, cut into wedges
2 teaspoons fennel seeds
4 parsnips, quartered lengthwise
2 carrots, quartered lengthwise
2 bunches broccolini
METHOD
1 Preheat oven to 200°C/180°C fan-forced. Grease two large ovenproof dishes.
2 Peel and trim bases of onions to sit flat. Using a small spoon, scoop a 3cm-wide hole in flesh of onion. Finely chop onion scraps. Heat oil in a medium frying pan over high heat. Cook and stir chopped onion for 1 minute or until soft. Add breadcrumbs; cook and stir for 3 minutes or until golden. Stir in thyme. Cool. Stir in fetta. Season. Fill onions with fetta mixture. Place onions in one of the prepared dishes with beetroot.
Add ¾ cup water to dish. Sprinkle with half of the fennel seeds. Cover with foil; bake for 50 minutes or until tender.
3 Meanwhile, combine parsnip, carrot, remaining fennel seeds and extra oil in remaining prepared dish. Season. Bake for 25 minutes.
4 Stir in broccolini; bake for a further 10 minutes or until tender. Serve.
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