Hot dogs with fiery onion relish recipe

By Silvana Franco

Serves 6
Ready in 35 minutes
Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
Rating

Who doesn't love a hot dog; they're classic fare whether it's for barbecues, watching sport and wintry evenings.

Ingredients

6 giant hot dogs (loose or canned)
6 Lebanese flatbreads or flour tortillas
Squirty yellow mustard (optional)
Watercress, to serve

For the relish

2 tbsp sunflower oil
3 red onions, thinly sliced
1 garlic clove, thinly sliced
1 tsp yellow mustard seeds
1 tsp cumin seeds
3 tbsp light muscovado sugar
4 tbsp red wine vinegar
Large pinch crushed chilli flakes

Method

1. Begin by making the relish as it can be served warm or cold. Heat the sunflower oil in a frying pan and cook the onions for 10 minutes until softened and lightly golden. Stir in the garlic and seeds and cook for 1 minute more. Add the sugar, 1/4 teaspoon salt, vinegar and chilli and bubble for 5 minutes until the liquid evaporates.
2. Heat the hot dogs according to the packet instructions. Heat a large non-stick griddle or frying pan, and toast the flatbreads in batches, turning until golden and crisp. Put a hot dog, squirt of mustard (if using) and some relish on each, fold up and scatter with some watercress. Serve with paper napkins.

Nutritional info

Per serving: 400kcals, 19g fat (0.6g saturated), 13g protein, 47g carbs, 12.1g sugar, 2.1g salt

Chef's tip

Good hot dogs are often let down by the airy, bland roll they're served in and wrapping them in flatbread is a great alternative and means you won't be too full of bread to fit in your chips and ice cream sandwich.