Recipe Method

1. Combine all of the dip ingredients in a bowl, cover and refrigerate. 
2. Slice the onion: Cut off 1, 5 cm from the pointy top stem of end of the onion, then peel, leaving the bottom root end intact. 
3. Place the onion cut-side down with the root end facing you. Starting 1, 5 cm from the root, make a downward cut all the way through the onion. Repeat cutting opposite and then on each side to make 4 evenly spaced cuts around the onion. 
4. Now slice between each section until you have 16 evenly spaced cuts. Carefully turn the onion over and use your fingers to gently separate the outer pieces.
5. Combine the flour, cayenne, paprika and mixed herbs in a bowl. Season with salt and black pepper. 
6. In another bowl whisk the eggs, milk. 
7. Place the onion in a separate bowl, cut-side up, and pour the seasoned flour mixture on top. Make sure it covers the whole onion and in between the petals. Remove the onion from the flour and dip into the egg mixture.
8. Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion until ready to fry.
9. Deep fry in hot oil until golden and crispy.
10. Drain on paper towel and serve hot, scattered with pomegranate seeds and rocket.  Either pour the dipping sauce in the centre or serve in a separate bowl.