Chickpea, Feta and Roasted Shallot Salad

Name: Chickpea, Feta and Roasted Shallot Salad
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
Ingredients: 12 small shallots, peeled and halved; 25g butter; salt and pepper; 2 whole, unpeeled garlic; 3 tbsp extra virgin olive oil; 2 tbsp sherry vinegar; 1 tsp honey; small bunch flat-leaf parsley, roughly chopped; can chickpeas, drained; 1 head of lettuce, roughly chopped; 200g vegetarian feta

Serves: 4

Ready in: 30 to 60 mins

Eco Friendly Gluten Free‏

Chickpea, Feta and Roasted Shallot Salad Recipe: Veggie

Ingredients
Method

Ingredients:

12 small shallots, peeled and halved
25g butter
salt and pepper
2 whole, unpeeled garlic
3 tbsp extra virgin olive oil
2 tbsp sherry vinegar
1 tsp honey
small bunch flat-leaf parsley, roughly chopped
can chickpeas, drained
1 head of lettuce, roughly chopped
200g vegetarian feta

method:

Place the shallots in a roasting tin, cut side up. Dot with the butter, season and add the garlic cloves.
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.
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.
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.

Print Recipe www.ukshallot.com