Chickpea, Feta and Roasted Shallot Salad
Serves: 4 Ready in: 30 to 60 mins
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.
