- Preheat the oven to 180C/350/gas mark 6.
- Peel the onion and cut into wedges, and place on a baking tray lined with baking paper. Sprinkle with salt, sugar and pepper. Bake in the oven for 10-15 minutes, making sure they do not brown.
- When they are done place in a mixing bowl and pour over the raspberry vinegar and allow to cool.
- Rinse and drain the lettuce well. Chop and place in salad bowl, mix with the red onion and raspberries. Toss the salad and season with salt, pepper, raspberry and olive oil.
- Just before serving the salad, toast the bread until golden, take it out of the oven and spread the Castello Creamy White on the toast and place in the oven again for 3 minutes. Take out of the oven and cut into smaller pieces, place on the salad, and serve right away.
And to watch it down...Raspberry classic
A classic champagne cocktail uses cognac to dissolve a sugar lump. Use raspberry vinegar and top up with Prosecco to give a sweet and sour cocktail that is perfect with the red fruit and creamy cheese.
Just put a sugar lump in a flute with 2-4 fresh raspberries. Add a teaspoon of raspberry vinegar and mash everything together with the end of a wooden spoon. Top up with ice-cold Prosecco.
Recipe from Trine Hahnemann for Castello.
There's more delicious recipes in every issue of Yours magazine out every fortnight on a Tuesday.
Raspberries are so sweet and refreshing at this time of year- especially in a tasty salad like this one
1 pack of Castello Creamy White 200g raspberries 4 large slices of sourdough bread toasted 2 medium size red onions 1 head of fresh green lettuce 2-3tbsp raspberry's vinegar 2tbsp grape seed oil 1tsp sugar 1/2 tsp salt and freshly grounded pepper
Time: 10 minutes Serves: 4 Nutrition: n/a