I found this recipe in a blog post from Table Root Farm. I grilled the spring onions. Delicious.
Ingredients:
100g spring onions, trimmed (about 15 onions) 50g watercress, roughly chopped 50g parsley leaves, roughly chopped 1 small garlic clove, peeled and crushed 75ml olive oil Salt 250g cream cheese 100g Greek yoghurt 1 tsp lemon juice
Preparation:
Put a chargrill pan on a high heat. Once hot, add the spring onions and leave to char for six to seven minutes, turning once or twice while they grill, until black all over. Remove from the pan, roughly chop and set aside.
Put the watercress, parsley, garlic and olive oil in the bowl of a food processor with a quarter-teaspoon of salt. Blitz smooth, then add the cream cheese, yoghurt and lemon juice. Pulse to a smooth, thick dip and then add the chopped onions and blitz quickly just to combine – you want the onions to retain some texture. Serve at once, with a selection of vegetables crudités alongside.