Packed with lots of colour, flavours and textures, this salad recipe is by Katie Silcock, head chef at Revolve Cafe at the Avantidrome Complex just outside Cambridge.
6 portions Time 15 minutes
2 large bunches asparagus, trimmed
12 anchovies cut in half
2 375g canned chickpeas
1 large bunch watercress
1 packet halloumi
1 tsp smoked paprika
3 tbsp chopped mint
6 tbsp extra virgin olive oil
1 tbsp white wine vinegar
¼ tsp soft brown sugar
Drain brine from chickpeas and toss with half of the olive oil and salt and pepper. Roast in a moderate oven until caramelised and the outside becomes crunchy.
Blanch asparagus for 30 seconds in boiling water then chargrill on a hot BBQ or griddle pan for a few minutes. Turn to colour all sides and cut in half.
Whisk vinegar with sugar and mint and gradually drizzle in olive oil. The dressing should thicken and become creamy.
Thinly slice the radish and place in ice water.
Cut halloumi into 12 even pieces and sprinkle with smoked paprika. This can also be cooked on the BBQ or in a hot pan for 30 seconds on each side.
Dress the roasted chickpeas and asparagus in a bowl with the vinaigrette and layer with watercress leaves, halloumi and anchovies. Garnish with radish slices and mint leaves.
- Add ½ teaspoon of baking soda to boiling water when blanching asparagus or other green vegetables to retain the colour.
- Ricotta instead of halloumi for a low fat option
- Dried chickpeas can be used. They need to be soaked overnight and then simmered until tender.