Onion, Chili and Coriander Salad by M. Kuehn

My brother first made this very simple salad years ago and it’s now a regular feature.

Serves 6

1 large Spanish onion
2 birds eye chilies
a handful of coriander leaves
3 tbs of extra virgin olive oil
2 tsp lemon juice
a little sea salt

Peel and cut the onion in half. Slice it very thinly and arrange on a serving dish.

Pour over the oil and mix thoroughly. Let it soak in for a few minutes. Remove the seeds from the chillies and chop very finely. Wash the coriander leaves under cold running water and pat dry. Chop finely and sprinkle over the onion. Add the chili, lemon juice and sea salt. Simplicity itself.