بصل مشوي مع الهريسة

American 15 Mins Prep · 20 Mins Cook

1. Peel the onions and trim the root ends to remove any hairs. Slice the pointy stem ends of the onions off. It’s important not to cut all the way down the onion as the root is what keeps the pieces together.
2. Slice the onions into 4 wedges, leaving about 2cm from the root uncut.
3. Place the onions cut-side up on a foil baking tray or old metal baking tray (one you don’t mind putting on the grill).
4. Drizzle the onions with the olive oil, then coat them with the harissa, making sure to get the harissa into the inside of the onions, too, and add the seasoning.
5. Put the tray on a grill over medium-hot coals and allow to grill until tender and charred, about 20 minutes. The petals should be tender and darkened on the ends. Carefully remove the onion from the grill.
6. To make the crème fraîche dip, combine the crème fraiche, mint, lemon zest and season with salt and pepper.
7. Serve the blooming onions with the dip.

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