Crispy chickpea, goat's cheese and spring vegetable salad
- Side
- 4
- 50 minutes
Need a show-stealing salad to usher in the springtime? Try this charred and crunchy number, which celebrates the last of the winter tomatoes and radicchio to the first few spears of asparagus. Served with a tangy goat’s cheese vinaigrette and topped with crispy chickpeas – which you can take to the next level if you utilise the rendered fat from your hogget centrepiece – it’s a riot of colour at the dinner table.
If you’ve cooked our spiced hogget shoulder to go with this salad, upgrade the olive oil for rendered hogget fat for the most deeply savoury and moreish crispy chickpeas. Once the hogget is cooked, steal 3 tablespoons of rendered hogget fat and fry the chickpeas as the hogget rests.
Ingredients
Metric
Imperial
CRISPY CHICKPEAS
- 3 tbsp of olive oil, plus extra to drizzle
- 1 jar of cooked chickpeas, drained and patted dry
- 1 pinch of smoked paprika
GOAT’S CHEESE VINAIGRETTE
- 70g of soft goat's cheese
- 30g of honey
- 60g of apple cider vinegar
- 2 tsp natural yoghurt
- 1 lemon, zested and juiced
- 1 tbsp of olive oil
SALAD
- 2 bunches of spring onions, trimmed
- 2 bunches of asparagus, trimmed and shaved into ribbons
- 1 romanesco cauliflower, cut into small florets
- 1 radicchio, shredded
- 250g winter tomatoes, quartered
- 30g of walnuts, toasted and roughly chopped
- 30g of pine nuts, toasted
- 75g of soft goat's cheese, broken into pieces
Equipment
- Cast iron griddle pan
Method
Place the olive oil in a frying pan over a medium-high heat. Once hot, add the chickpeas and fry until golden and crisp, shaking regularly, then remove to kitchen paper to drain. Sprinkle with flaky sea salt and smoked paprika and set aside
- 3 tbsp of olive oil, plus extra to drizzle
- 1 jar of cooked chickpeas, drained and patted dry
- 1 pinch of smoked paprika
For the vinaigrette, place all of the ingredients in a small blender and blitz until smooth. Adjust the consistency with a dash of cold water as needed, then taste and season with salt and pepper. Set aside
- 70g of soft goat's cheese
- 30g of honey
- 60g of apple cider vinegar
- 2 tsp natural yoghurt
- 1 tbsp of olive oil
- 1 lemon, zested and juiced
Preheat a cast-iron griddle pan on a high heat. Once hot, char the spring onions until softening and lightly charred, then remove and leave to cool slightly
- 2 bunches of spring onions, trimmed
Toss all of the salad ingredients (except the goat’s cheese) in a large bowl with the vinaigrette, then transfer to a serving platter. Top with the crispy chickpeas and goat’s cheese, along with a little olive oil and salt and pepper
- 2 bunches of asparagus, trimmed and shaved into ribbons
- 1 romanesco cauliflower, cut into small florets
- 1 radicchio, shredded
- 250g winter tomatoes, quartered
- 30g of walnuts, toasted and roughly chopped
- 30g of pine nuts, toasted
- 75g of soft goat's cheese, broken into pieces
Get in touch
Please sign in or register to send a comment to Great British Chefs.
