Delicious Warm Salad

A new family favorite. Winter food can be heavy and sometimes you just want a leafy salad. This is a leafy salad with a difference and with the warm elements it perfect on top of a Steak or Rice Flour Crumbed Chicken. I just love it on its own. Perfect.

420g can of Chickpeas, drained and rinsed

2 Lebanese or 1 Continental Cucumber

Olive Oil

1 bunch Asparagus, trimmed in 3cm pieces

1 punnet Grape Tomatoes halved

100g Marinated Danish Feta, crumbled ( add more if its your favorite cheese)

1cup of Basil leaves torn in half

60g Mixed bag Baby Spinach and Rocket

1 Avocado

125g Haloumi,

1/2 cup good quality Extra Virgin Olive Oil

1 Lemon, juiced

Salt and Pepper

Start with the Chickpeas, heat the oven at 200 degrees. Spread the Chickpeas onto a baking tray and roast for 20 minutes or until golden. Take out of the oven a squash them with a masher or fork. Set them aside. Then panfry your slices of Haloumi in a little Olive Oil until golden and steam your Asparagus in boiling water for 2 minutes. Place on a cutting board and slice your Haloumi into 6 pieces each. Leave then with the Chickpeas.

Now to build the salad.

On you platter, scatter and mix your Baby Spinach and Rocket with the Basil leaves. Top with

your Cucumber however you like it cut, halved Tomatoes and Avocado cut into add your Marinated Danish Fetta. Finally the dressing, whisk Extra Virgin Olive Oil, Lemon Juice and Salt and Pepper to taste in a jug and them drizzle over the salad. Toss to combine. Done.

We serve this on our own home made Chicken Schnitzels which is just flattened Chicken Breasts rolled in Rice Flour and then panfryed in Extra Virgin Olive Oil and Garlic.