Crunchy Veggie Caesar

Serves: 4 as a side

PREP: 10 minutes

COOK: 15 minutes

This veggie Caesar is naturally high in protein from the addition of crispy roasted chickpeas, and gets a welcome boost of bright crunch from the Fresh & Naked Sweet & Crisp Salad Leaves. Typically, Caesar salad dressings are made with anchovies, but this is suitable for vegetarians as it uses capers for a salty tang instead.

Make it today with Fresh & Naked Unwashed Wild Rocket!

Make it today with Fresh & Naked Unwashed Baby Leaf Mix!

Serves: 4 as a side

PREP: 10 minutes

COOK: 15 minutes

Ingredients:

For the Caesar dressing

3 garlic cloves
1 tbsp drained capers in brine
4 tbsp tahini
1 tsp dijon mustard
30ml lemon juice
40g finely grated parmesan cheese, plus 1 tbsp
½ tsp honey
Freshly ground black pepper

For the salad

1 x 400g tin chickpeas, drained
3 tbsp extra virgin olive oil, divided
1 tsp hot smoked paprika
1 tsp ground cumin
Pinch each salt and pepper
1/2 small baguette, torn into bite-sized chunks
1 bag of fresh & naked sweet + crisp

Method:

Preheat the oven to 200C. Pat the chickpeas dry between two sheets of paper towel. Spread the chickpeas on a baking tray in an even layer and pour over 1 tbsp of the olive oil and both spices. Mix to combine and season with salt and black pepper. Tip the bread chunks into a separate baking tray and pour over remaining oil. Season generously with salt and pepper. Roast both in the oven for 12-15 minutes until crisp and golden.
Wash and dry the Fresh & Naked Sweet and Crisp salad leaves in a salad spinner.
Make the salad dressing by finely chopping garlic and capers together, almost to a paste, then mixing together with the remaining dressing ingredients in a small mixing bowl. Loosen with up to 2 tbsps of cold water until it’s a double cream consistency.
Arrange the salad by building a layer of the leaves, followed by the chickpeas and croutons, then a generous drizzle of the dressing, followed by another layer of each. Finish with a sprinkle more finely grated parmesan.