Green onion, scallions, spring onions, whatever you want to call them, they're bang in season right now, if you're like me, you bought way too many of them and forgot precisely why. They're absolutely delicious so don't let them go to waste if you've got 'em. Plus if you're looking to support your local farmers, these spicy guys are one of the first things they're going to have available so it's a great way to show them some love early in the season.
Cait Bermuhler
16
20 minutes
186
American
Sauces
This recipe is the perfect way to use up all those spring onions that looked so gorgeous at the farmer's market but have been steadily creeping towards the back of your crisper with each passing day of the week.
220g labneh
390g mayo
1 bunch of scallions
40g pepperoncinis
10g dill seed
2 tablespoons Hot Maple
pinch salt
¼ cup mustard
Preheat oven to either broil or just as high as your oven will go.
Bring a pot of salted water to the boil.
Trim any roots from your scallions, then separate the green tops from the white bulbs. Wash both thoroughly.
Place the bulbs in the hottest part of your oven and cook until well charred.
Blanch the green tops by cooking them in boiling salted water for 60 seconds before transferring them to ice water to refresh. Strain and squeeze out any excess water.
Blitz all ingredients except the charred bulbs and labneh together in a blender until smooth.
Roughly chop the charred scallion bulbs.
Fold the green scallion + mayo purée and chopped charred scallions into the labneh.
Cover and store in the fridge for up to one week.
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