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Nordic Shrimp Salad with Havarti Cheese and Roasted Chickpeas 2013-08-06 https://www.metro.ca/userfiles/image/recipes/salade-havarti-pois-chiches-crevettes-6767.jpg PT20M PT45M PT1H05M

Preheat oven to 200°C (400°F). Place the head of garlic in the center of a small square of aluminum foil. Drizzle with the first quantity of oil and seal the foil packet tightly. On a baking sheet, toss the chickpeas with the second quantity of oil and the salt. Cook both garlic and chickpeas in the center of the oven for 45 minutes. Shake the pan lightly now and then to move the chickpeas around and encourage even browning. Meanwhile, place the Havarti slices on a parchment-lined baking sheet. Ten minutes before the chickpeas and garlic are done, place the cheese in the oven. Remove from oven when the cheese is golden and the oil has separated (about 8 minutes). Let the cheese cool slightly before placing the slices on paper towels to absorb the oil. When cooled, cut the cheese into strips and set aside. When the garlic is cool enough to handle, squeeze the cloves into a bowl and mash with a fork. Add extra virgin olive oil, honey and lemon juice and whisk together until well combined. Season to taste. On a large platter, arrange the arugula, figs, shrimp and chickpeas. Top with cheese strips, drizzle with the roasted garlic vinaigrette and serve immediately.

4 Saputo

3 1 3 3

1 garlic, top sliced off 1 tsp. (5 mL) olive oil 2 cups (500 mL) canned chickpeas, drained and rinsed 2 Tbsp. (30 mL) olive oil 1 tsp. (5 mL) Salt 160 g sliced Havarti cheese 1/2 cup (125 mL) extra virgin olive oil 1 Tbsp. (15 mL) honey 2 tsp. (10 mL) freshly squeezed lemon juice Salt and freshly ground pepper to taste 4 cups (1 L) Arugula 14 dried figs, quartered 2 cups (500 mL) nordic shrimp

Nordic Shrimp Salad with Havarti Cheese and Roasted Chickpeas

Rate this recipe

1 Vote

servings

0:20

Preparation

0:45

COOKING

1:05

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

1

garlic, top sliced off

1 tsp.
(5 mL)
olive oil

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Flyer Deal (1)

SELECTION EXTRA VIRGIN OLIVE OIL OR IRRESISTIBLES BALSAMIC VINEGAR

$6.99 ea.

250 ml, 1 l SELECTED VARIETIES

2 cups
(500 mL)
canned chickpeas, drained and rinsed

2 Tbsp.
(30 mL)
olive oil

You might like:

Flyer Deal (1)

SELECTION EXTRA VIRGIN OLIVE OIL OR IRRESISTIBLES BALSAMIC VINEGAR

$6.99 ea.

250 ml, 1 l SELECTED VARIETIES

1 tsp.
(5 mL)
Salt

160 g

sliced Havarti cheese

1/2 cup
(125 mL)
extra virgin olive oil

You might like:

Flyer Deal (1)

SELECTION EXTRA VIRGIN OLIVE OIL OR IRRESISTIBLES BALSAMIC VINEGAR

$6.99 ea.

250 ml, 1 l SELECTED VARIETIES

1 Tbsp.
(15 mL)
honey

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Flyer Deal (1)

IRRESISTIBLES NATURALIA HONEY

$4.99 ea.

500 g

2 tsp.
(10 mL)
freshly squeezed lemon juice

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Flyer Deal (1)

LEMONS 2 lb PRODUCT OF SPAIN OR TURKEY GRAPEFRUITS 3 lb PRODUCT OF U.S.A. CLEMENTINES 2 lb PRODUCT OF MOROCCO

$3.99 ea.

Salt and freshly ground pepper to taste

4 cups
(1 L)
Arugula

14

dried figs, quartered

2 cups
(500 mL)
nordic shrimp

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Flyer Deals (2)

AQUA STAR PACIFIC WHITE RAW SHRIMP

$14.99 ea.

FROZEN, 41/50 SIZE 907 g

IRRESISTIBLES COLOSSAL SHRIMP RING OR OCEAN MAMA ORGANIC SHRIMP RING

$19.99 ea.

FROZEN, 340 - 454 g

Imprimer ma sélection

Preparation

Preheat oven to 200°C (400°F).

Place the head of garlic in the center of a small square of aluminum foil. Drizzle with the first quantity of oil and seal the foil packet tightly.

On a baking sheet, toss the chickpeas with the second quantity of oil and the salt. Cook both garlic and chickpeas in the center of the oven for 45 minutes. Shake the pan lightly now and then to move the chickpeas around and encourage even browning.

Meanwhile, place the Havarti slices on a parchment-lined baking sheet. Ten minutes before the chickpeas and garlic are done, place the cheese in the oven. Remove from oven when the cheese is golden and the oil has separated (about 8 minutes). Let the cheese cool slightly before placing the slices on paper towels to absorb the oil. When cooled, cut the cheese into strips and set aside.

When the garlic is cool enough to handle, squeeze the cloves into a bowl and mash with a fork. Add extra virgin olive oil, honey and lemon juice and whisk together until well combined. Season to taste.

On a large platter, arrange the arugula, figs, shrimp and chickpeas. Top with cheese strips, drizzle with the roasted garlic vinaigrette and serve immediately.

Source : Saputo

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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