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Charred Green Goddess Baby Gem & Crispy Chickpeas

V
V*
DF
GF
Serves
2
Cook Time
25-30 minutes

Charred lettuce can add such a delightful element to a salady type dish especially if you’ve got a bbq or a blowtorch to give it an extra smoky flavour. These baby gem halves are covered in a fresh green goddess dressing then finished with crispy chickpeas for texture and a good grating of your hard cheese of choice for a salty pop. Lovely.

Charred lettuce can add such a delightful element to a salady type dish especially if you’ve got a bbq or a blowtorch to give it an extra smoky flavour. These baby gem halves are covered in a fresh green goddess dressing then finished with crispy chickpeas for texture and a good grating of your hard cheese of choice for a salty pop. Lovely.

IngredientsMethod

Ingredients

For the crispy chickpeas
  1. Chickpeas |1 x 400g tin| drained and patted dry
  2. Olive oil |1 tbsp|
  3. Garlic powder |½ tsp|
  4. Smoked paprika |½ tsp|
For the green goddess dressing
  1. Coconut yoghurt |100g| or coconut yoghurt for vegan
  2. Mayonnaise |50g| or vegan mayo
  3. Soft herbs |3 large handfuls| I used basil, chives and tarragon
  4. Capers |1 tbsp| plus some brine
  5. Garlic clove |1 small| grated
  6. Lemon juice |1 tbsp|
  7. Olive oil |1 tbsp|
For the baby gem
  1. Baby gem lettuces |4| halved lengthways
  2. Olive oil |1 tbsp|
To serve
  1. Rennet free parmesan | | or hard cheese of choice
  2. Lemon zest | |
  3. Extra chives | | chopped

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Crisp the chickpeas
  1. Preheat the oven to 200ºC
  2. Toss the chickpeas with the olive oil, garlic powder, smoked paprika and a good pinch of salt
  3. Spread out on a baking tray
  4. Roast for 20-25 minutes, shaking the tray halfway, until golden and crispy
Make the dressing
  1. Meanwhile add the yoghurt, mayonnaise, herbs of choice, capers, garlic, lemon juice and olive oil to a blender
  2. Blitz until smooth and vividly green
  3. Season to taste with salt and pepper
  4. Loosen with a splash of water if it's too thick to drizzle
Char the lettuce
  1. Heat the olive oil in a large frying pan over a high heat until smoking
  2. Place the baby gem halves in cut-side down
  3. Cook for 2-3 minutes and leave untouched until charred
  4. Turn briefly to warm the outer leaves through
  5. Remove from the pan, drizzle with a little drizzle of extra virgin olive oil, season with salt and allow to cool a for a few minutes
Serve
  1. Arrange the charred baby gem on a platter
  2. Drizzle generously with the green goddess dressing
  3. Scatter over the crispy chickpeas
  4. Finish with plenty of your hard cheese of choice and extra chives

Method

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charred-green-goddess-baby-gem-crispy-chickpeas