- 1 red onion, sliced
- 10g/½oz capers
- 250g/8¾oz Jersey potatoes, boiled till just tender
- 100g/3½oz rocket
- 3 plum tomatoes, sliced
- 50g/1¾oz goats' cheese, crumbled
- butter
- olive oil
- salt and freshly ground black pepper
- Slice the onions and put into a pan on a very low heat with a small knob of butter and a drop of oil.
- Let the onions cook down for about 15 minutes. During this time, drain the capers and marinate them in olive oil and a little seasoning.
- Lightly smash potatoes with butter, salt, and pepper. Place in a ring, with rocket on top.
- Add three to four slices of tomato on top, then the cooked down red onion on top of that, then the capers, then the goats' cheese.
- Place under medium grill for two to three minutes.
- Serve with retained rocket and olive oil.