Seared mixed onion salad with parsley and balsamic dressing

This is a fine mix of flavors. On its own, it makes a good vegetarian salad, but it is also delicious served with grilled meat such as beef. Combine as many different onions as you wish; featuring anything from the thuggish fat pink variety sold in West Indian markets to the pink banana shallot, my favorite chopping shallot, which is shaped like a torpedo. Look out also for the elegant reddish purple-and-white spring onions that Italians call cipolline.

Prepare the barbecue. Spread out the onions and shallots in a large flat dish. Whisk the oil and lemon juice together and pour over the mixture. Turn the onions and shallots in the dressing to coat them evenly. Season to taste.

Once the flames have died down, position a grill rack over the coals to heat. When the coals are medium-hot, or covered in a moderate coating of ash, place a griddle or perforated metal vegetable basket on the grill rack to heat, rather than cook directly on the rack and risk losing onions through the gaps in the rack. Grill the onions in batches, for 5-7 minutes, turning them occasionally.

As each batch of onions is cooked, lift them on to a platter and keep hot. Just before serving, add the parsley and gently toss to mix, then drizzle over the balsamic vinegar and extra olive oil.

Garnish with a few kuchai flowers, if you like, and serve with warmed pitta bread and grilled haloumi for a vegetarian starter or with grilled meat or fish as a main course 

Serves 4-6
6 red spring onions (scallions), trimmed
6 green salad onions, trimmed and split lengthways
250g/9oz small or baby
(Pearl) onions, peeled and left whole
2 pink onions, sliced horizontally into 5mm/Viin rounds
2 red onions, sliced into wedges
2 small yellow onions, sliced into wedges
4 banana shallots, halved lengthways
200g/7oz shallots, preferably Thai
45ml/3 tbsp olive oil, plus extra for drizzling
Juice of 1 lemon
45ml/3 tbsp chopped fresh flat leaf parsley
30ml/2 tbsp balsamic vinegar
Salt and ground black pepper
Kuchai flowers (optional), to garnish