Chickpea, Feta and Roasted Shallot Salad
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Method
- 1
Place the shallots in a roasting tin, cut side up. Dot with the butter, season and add the garlic cloves.
- 2
Roast at 200C/400F/Gas 6 for 15 minutes until the shallots are soft and golden. Remove to a plate while you make the dressing in the tin.
- 3
Squeeze the roasted garlic out of its skin and mash with a fork. Add the olive oil, sherry vinegar and honey, and whisk, scraping the bottom of the tin to get off all the caramelised shallot juices.
- 4
Add the parsley and chickpeas and toss together. Prepare a bed of lettuce, top with the roasted shallots and pour over the chickpeas and dressing. Crumble over the feta and serve.
Chickpea, Feta and Roasted Shallot Salad was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1
Place the shallots in a roasting tin, cut side up. Dot with the butter, season and add the garlic cloves.
- 2
Roast at 200C/400F/Gas 6 for 15 minutes until the shallots are soft and golden. Remove to a plate while you make the dressing in the tin.
- 3
Squeeze the roasted garlic out of its skin and mash with a fork. Add the olive oil, sherry vinegar and honey, and whisk, scraping the bottom of the tin to get off all the caramelised shallot juices.
- 4
Add the parsley and chickpeas and toss together. Prepare a bed of lettuce, top with the roasted shallots and pour over the chickpeas and dressing. Crumble over the feta and serve.
Chickpea, Feta and Roasted Shallot Salad was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
