Banting Style Roasted Stuffed Onion

These are a meal in themselves with a Mediterranean flavour. They cook themselves in the oven until the flavour intensifies and the onion caramelises. Serves 4

Preheat the oven to 180C.

4 large red onions
1T olive oil
225g lamb mince
1/2t paprika
1T dried oregano
3T tomato paste
salt and pepper
grated zest of 1 lemon
2T freshly chopped mint
2T freshly chopped parsley
50g feta cheese
125ml good quality vegetable stock

Slice off the top of the onions and remove the centre leaving 3 outer ring layers.Place in an oven dish. Finely chop the onion centres.
Heat the oil in a frying pan. Add the chopped onion and cook until translucent. Add the mince and brown it. Drain off any fat. Add the paprika, oregano and tomato paste. Season with salt and pepper and cook for 10 minutes. Remove from the heat and add the lemon zest, fresh herbs and cheese. Divide the mince between the onions. Pour over the hot stock and cover with foil. Bake for 40 minutes. Remove the foil and bake for 20 minutes.
Serve with a couscous salad.