When? First cooked on the 27th January 2016
Source: Mediterranean Kitchen Cookbook, Market Garden Section, P83
Time: Takes around 30 minutes
Quantity: Individually it is a substantial snack or entree, if coupled with some sides it would be a main course meal.
Notes: Didn’t have spring onion, so used a regular brown onion instead and it worked a treat. Had a few on their own individually, before I had one on a toasted Iggy’s bread sandwich, coupled with avocado, goats cheese and semidried tomato. Was tasty, tasty!