Green goddess-tahini salad with chilli crisp and flaxseed crackers

  • 4
  • 1 hour 30 minutes plus 3 hours for pickling
5.00

This herby green goddess salad is topped with crunchy flaxseed crackers, pickled shallots and a homemade chilli crisp. It's all served on a refreshing base of shredded romaine and fennel, and is a delightful light, summer side.

First published in 2024

Ingredients

Metric

Imperial

Pickled shallot

  • 250g of shallots
  • 150ml of red wine vinegar
  • 1 tsp salt
  • 400ml of water

Chipotle chilli crisp

Flaxseed crackers

Green goddess-tahini dressing

Baby romaine and fennel base

Garnish

Method

1

First, prepare the pickled shallot. Finely slice the shallots on a mandolin, while bringing the other ingredients for the pickling liquor up to a gentle simmer over medium heat

  • 250g of shallots
  • 150ml of red wine vinegar
  • 1 tsp salt
  • 400ml of water
2

Let the pickling liquor cool, then pour it over the shallots

3

Leave them to pickle for around 3 hours

4

Next, start on the chipotle chilli crisp

5

Heat the oil over a medium high heat, then once it reaches around 170°C add in the finely sliced shallots, garlic cloves, red chillies, star anise and cinnamon stick 

6

Turn the heat down to low and leave to cook slowly until the shallots turn golden brown and crisp up

7

Remove from the heat and allow to cool for 2 minutes

8

In a separate, large metal bowl combine the remaining ingredients for the chilli crisp, then carefully strain the hot oil into the ground spice mix, reserving the crispy shallots and garlic. Watch out, as the oil will bubble up as it hits the spices

9

Once it stops bubbling, carefully stir with a wooden spoon

10

Remove the cinnamon and star anise from the crispy bits

11

Stir the shallots, garlic and peppers back into the chilli oil, then set aside until serving

12

Preheat the oven to 180°C

13

Prepare the flaxseed cracker base by mixing together all of the ingredients in a large bowl until a dough forms

14

Roll out the dough between two sheets of parchment paper so that it is around 2 mm thick

15

Place the cracker base onto a baking tray and remove the top sheet of parchment paper

16

Use a pizza cutter to cut the crackers into triangles around the same size

17

Bake for around 25 minutes, until golden all over

18

Meanwhile, prepare the green goddess tahini dressing

19

Add the fresh herbs to a food processor and pulse until finely chopped

20

Add in the remaining ingredients and blitz until smooth

21

Taste and season with more salt if needed, then set aside until serving

22

Add the shredded romaine and fennel to serving bowls and toss with half of the green goddess dressing

23

Top with the pickled radish, broken up flaxseed crackers, the remaining dressing and the chipotle chilli crisp

24

Garnish with some picked fennel fronds and serve

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