The sun is shining again, hurrah! If you are still on holidays and able to enjoy some al fresco eating, this is perfect for taking out into the garden, or packing up for a picnic. Just keep the lettuce separate if you are taking it with you, then assemble when you are ready to eat.
Chickpea, Roast Shallot & Feta Salad
Ingredients
Serves 2
12 shallots
2 cloves of garlic
25g butter
1 can chickpeas, drained and rinsed
200g feta cheese, crumbled
100g soft round lettuce
For the dressing:
3 tbsp extra virgin olive oil
2 tbsp sherry vinegar
1 teaspoon honey
I small bunch flat leaf parsley, roughly chopped
Method
1. Pre-heat the oven to 200°C/gas mark 6.
2. Peel and halve the shallots, then place in a roasting tin, cut side up. Dot with butter and season with salt and pepper. Add the garlic cloves, unpeeled, and roast in the oven for 15 minutes.
3. Remove from the oven and remove the soft, golden shallots. Squeeze the roasted garlic pulp out of the skins into the roasting tray, and mash with a fork.
4. Add the oil, vinegar and honey for the dressing and combine well with a small balloon whisk or fork. try to get all the juices from the roasting tin as well. Add the chopped parsley to taste, season to taste.
5. Add the chickpeas to the tine and toss to coat in the dressing.
6. Place a few lettuce leaves on each plate, top with shallots and pour over the chickpeas and dressing. Top with the crumbled feta and serve immediately.
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Chickpea, Roast Shallot & Feta Salad
Ingredients
Serves 2
12 shallots
2 cloves of garlic
25g butter
1 can chickpeas, drained and rinsed
200g feta cheese, crumbled
100g soft round lettuce
For the dressing:
3 tbsp extra virgin olive oil
2 tbsp sherry vinegar
1 teaspoon honey
I small bunch flat leaf parsley, roughly chopped
Method
1. Pre-heat the oven to 200°C/gas mark 6.
2. Peel and halve the shallots, then place in a roasting tin, cut side up. Dot with butter and season with salt and pepper. Add the garlic cloves, unpeeled, and roast in the oven for 15 minutes.
3. Remove from the oven and remove the soft, golden shallots. Squeeze the roasted garlic pulp out of the skins into the roasting tray, and mash with a fork.
4. Add the oil, vinegar and honey for the dressing and combine well with a small balloon whisk or fork. try to get all the juices from the roasting tin as well. Add the chopped parsley to taste, season to taste.
5. Add the chickpeas to the tine and toss to coat in the dressing.
6. Place a few lettuce leaves on each plate, top with shallots and pour over the chickpeas and dressing. Top with the crumbled feta and serve immediately.
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Recipe courtesy of www.UKShallot.com