Roasted red onion & white bean salad

Put the onion wedges into a roasting tin with the peppers, drizzle with half the oil and roast in an oven preheated to 200C/400F/gas 6 for 30 minutes until the onions are softened and the skins of the peppers blackened. Wrap the peppers in foil and set aside for 10 minutes. Meanwhile, make the dressing by mixing the remaining oil with the pan juices, lemon juice, honey and some seasoning in a small bowl, then mix in the herbs. Add the drained beans, onions, drained sunblush tomatoes and olives if using, to a salad bowl containing the Cos lettuce. Peel the skin away from the peppers, cut into strips and add to the salad. Sprinkle with the feta, then add the dressing and gently toss together. Serve spooned over the lettuce leaves. 

For more info on British Onions, visit: www.britishonions.co.uk