Grilled spring onions and bacon by Laurent Mariotte

Ingredients

6 servings

• 2 bunches of white and red spring onions
• 12 slices of dried bacon
• 2 slices of semolina bread
• 1/2 bunch of mint
• 1 lemon
• 1 tub of Greek yogurt
• olive oil
• fine grey sea salt
• freshly ground black pepper
• fleur de sel

Steps

1. 1

   Barbecue and plancha cooking option: Turn on the barbecue and the plancha to thermostat 6. Peel the onions, trim the ends and cut the bulbs in half. Drizzle with olive oil, season with salt and pepper, and mix.

2. 2

   Place the bacon slices on the plancha and the onions on the barbecue grill. After 3 minutes, turn the bacon and onions over and close the lids for 3 minutes.

3. 3

   Cut the bread into cubes and add them to the plancha with the bacon.

4. 4

   Chop the mint and mix with the Greek yogurt and a drizzle of olive oil. Place the onions in a dish, drizzle with the sauce and sprinkle with grilled bacon and croutons. Season with pepper and serve.

5. 5

   Pan-cooking option: Heat a large grill pan over high heat. Peel the onions, trim the ends and cut the bulbs in half. Drizzle with olive oil, season with salt and pepper, mix and set aside. Grill the bacon slices for 3 minutes, turn them over and add the cubed bread. Grill again for 3 minutes. Remove from pan.

6. 6

   Grill the spring onions for 3 minutes on each side.

7. 7

   Chop the mint and mix with the Greek yogurt and a drizzle of olive oil. Place the onions in a dish, drizzle with the sauce and sprinkle with grilled bacon and croutons. Season with pepper and serve.