For a better browsing experience, this site has been optimized for Chrome on your device.

Important!

Are you sure you want to empty your cart?

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

You might like:

Flyer Deals (2)

IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

$3.99 ea.

500 ml SELECTED VARIETIES

SAVE $3.00

BASSO OLIVE OIL

$8.99 ea.

1 L

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

2 Tbsp.
(30 mL)
olive oil

You might like:

Flyer Deals (2)

IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

$3.99 ea.

500 ml SELECTED VARIETIES

SAVE $3.00

BASSO OLIVE OIL

$8.99 ea.

1 L

1 tsp.
(5 mL)
Salt

160 g

sliced Havarti cheese

You might like:

Flyer Deals (5)

GRAND TRUNK FIRM CHEESE

$4.49 /100g

DELI CUT 20.37/lb

BLACK DIAMOND OR CRACKER BARREL CHEESE SLICES OR SNACKS

$4.99 ea.

168 - 240 g SELECTED VARIETIES

IRRESISTIBLES GRATED PARMESAN CHEESE

$6.49 ea.

250 g

BERGERON OR LOUIS CYR CANADIAN GOUDA CHEESE

$12.99 /lb

DELI CUT, 2.86/100 g

BEAU'S ABBY STYLE CHEDDAR

$4.99 /100g

DELI CUT 22.63/lb

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

You might like:

Flyer Deals (2)

IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

$3.99 ea.

500 ml SELECTED VARIETIES

SAVE $3.00

BASSO OLIVE OIL

$8.99 ea.

1 L

1 Tbsp.
(15 mL)
honey

You might like:

Flyer Deals (3)

CASABLANCA HONEY

$5.99 ea.

1 kg SELECTED VARIETIES

SAVE $3.00

RED ROSE ORANGE PEKOE TEA

$4.99 ea.

144 un. NABOB GROUND COFFEE 300 g OR TIMOTHY'S COFFEE CAPSULES 12 un. SELECTED VARIETIES

SAVE 1.00

SUN PARLOR HONEY

$4.99 ea.

500 g, SELECTED VARIETIES

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

You might like:

Flyer Deals (2)

COLOSSAL FRESH WATER SHRIMP

$14.99 /lb

6 - 8 SIZE FROZEN OR PREVIOUSLY FROZEN, 3.31/100 g

SHRIMP SKEWER

$1.99 ea.

FROZEN OR PREVIOUSLY FROZEN, 74 - 90 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

Legal Notice

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.