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CHEF'S PLACE
Summer Salad
The weather is good, the summer season is in full swing: beach, pool, and delicacies. And after an intense day of strolling and swimming, the desire to eat and try new flavors is felt. To do this, the Place des Tendances Team has played the game. We have prepared a fresh summer recipe for you, which will immediately make you want to taste it. It's the Mediterranean-style chickpea salad.
Follow us into the kitchens of a unique place, signed Edgar Suites, the new urban residences decorated with care, to spend a turnkey stay and discover the steps of this mythical summer salad.
To prepare this chickpea salad, you will need:
• 800g of chickpeas
• 400g of Greek yogurt
• 2 bunches of mini carrots (yellow, purple, orange)
• 1 red onion
• 12 slices of halloumi cheese
• 80g of Tahini sauce
• 40g of harissa
• 20g of ground cumin
• 20g of mint
• 20g of coriander
• Ginger sauce
• Cranberries or Raisins
• Agave syrup
• Salt
• Olive oil
• Gomasio
• 400g of Greek yogurt
• 2 bunches of mini carrots (yellow, purple, orange)
• 1 red onion
• 12 slices of halloumi cheese
• 80g of Tahini sauce
• 40g of harissa
• 20g of ground cumin
• 20g of mint
• 20g of coriander
• Ginger sauce
• Cranberries or Raisins
• Agave syrup
• Salt
• Olive oil
• Gomasio
Instructions
1. Preheat the oven to 180°C.
2. Prepare a sauce by mixing tahini sauce, harissa, and Greek yogurt.
3. Roast the carrots in the oven for 20 minutes with a seasoning made of agave syrup, olive oil, rosemary, cumin, a pinch of salt, and pepper.
4. Drain the chickpeas, rinse them, and then mix them in a salad bowl with mint, coriander, ginger sauce, red onion, cranberries, gomasio, salt, and pepper.
5. Cut the halloumi into thin slices. Grill it in a pan for 5 minutes.
6. Arrange everything on pretty plates and serve to your guests!
Enjoy your meal!
2. Prepare a sauce by mixing tahini sauce, harissa, and Greek yogurt.
3. Roast the carrots in the oven for 20 minutes with a seasoning made of agave syrup, olive oil, rosemary, cumin, a pinch of salt, and pepper.
4. Drain the chickpeas, rinse them, and then mix them in a salad bowl with mint, coriander, ginger sauce, red onion, cranberries, gomasio, salt, and pepper.
5. Cut the halloumi into thin slices. Grill it in a pan for 5 minutes.
6. Arrange everything on pretty plates and serve to your guests!
Enjoy your meal!