AVOCADO WITH OVENBAKED HONEY ONIONS, GRILLED CORN AND BARLEY

It’s about time that I post my entry for this month’s HotM, this month the theme is A, anything that starts with an A or a dish with an established name that starts with A or any other creative interpretation of the letter A. If you are interested in knowing more and get the details, see here for more information.
I decided to go for A as in Avocado, I like it so much, it has a great texture and that mild flavour is delicious with almost anything which opens up a wide horizon of possibilities. I wonder if that is a acceptable metaphor but I hope you get the drift anyway.

AVOCADO WITH OVENBAKED HONEY ONIONS, GRILLED CORN AND BARLEY
4 servings

1-2 avocados, it depends on how big they are
6-8 small onions
2oo ml orzo/0,85 cup barley
1 big cob of fresh corn
parsley, finely chopped
honey
lemon
salt
extra-virgin olive oil

- Cook the barley in salted water for about 30 minutes. Drain, squeeze a little lemon over and drizzle some olive oil over before leaving it to cool down.
- Peel and quarter the onions, put them in an oven-proof form. Mix olive oil, honey and a pinch of salt and then drizzle it over the onions, stir and then bake in a pre-heated oven (150°C/300°F) until soft and golden, approximately 30 minutes.
- Meanwhile you grill the cob of corns in a griddle pan and cut off the corn length wise.
- ‘Peel’ the avocado and then slice it and cut it into bite sized pieces.
- Mix all the ingredients and serve sprinkled with chopped parsley.

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