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Roasted Garlic Little Gem Caesar with Charred Broccoli, Crispy Chickpeas, Roasted Tomatoes and Spicy Breadcrumbs
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Roasted Garlic Little Gem Caesar with Charred Broccoli, Crispy Chickpeas, Roasted Tomatoes and Spicy Breadcrumbs

45 minServes 4Nutri-Score B€€
from @carina.wolff4 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • Little Gem lettuce (halved lengthwise)Produce4 pieces
  • broccoli (cut into florets)Produce400 g
  • cherry tomatoes (left whole)Produce250 g
  • chickpeas (cooked, drained and patted dry)Pantry400 g
  • garlic (whole head, top sliced off)Produce1 piece
  • olive oil (plus extra for drizzling)Pantry60 ml
  • panko breadcrumbsBakery60 g
  • chili flakesSpices3 g
  • Parmesan (finely grated)Dairy50 g
  • Greek yogurtDairy120 g
  • lemon (juiced)Produce1 piece
  • Dijon mustardPantry10 g
  • anchovy fillets (finely chopped)Fish4 pieces
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

264kcal

Carbs
24 g
Proteins
11 g
Fat
14 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Frying pan
  • Mixing bowl
  • Whisk

step by step

Method

  1. Roast the garlic

    • Slice the top off the head of garlic and place it on a piece of foil.
    • Drizzle with olive oil, wrap tightly and roast until soft and golden.
    Step 1

  2. Roast the vegetables and chickpeas

    • Toss the broccoli florets and cherry tomatoes with olive oil, salt and pepper on a baking tray.
    • Spread the dried chickpeas on a second tray with olive oil and salt.
    • Roast everything until the broccoli is charred at the edges, the tomatoes burst and the chickpeas are crispy.
    Step 2

  3. Make the spicy breadcrumbs

    • Heat a little olive oil in a frying pan.
    • Add the panko breadcrumbs and chili flakes and toast, stirring, until golden and crisp.
    • Season with salt and set aside.
    Step 3

  4. Make the roasted garlic caesar dressing

    • Squeeze the soft roasted garlic cloves into a bowl and mash them.
    • Whisk in the Greek yogurt, lemon juice, Dijon mustard, chopped anchovies and grated Parmesan.
    • Season with salt and pepper and loosen with a little olive oil if needed.
    Step 4

  5. Assemble the salad

    • Arrange the halved Little Gem lettuce on a platter.
    • Spoon over the dressing and top with the charred broccoli, roasted tomatoes and crispy chickpeas.
    • Scatter over the spicy breadcrumbs and extra Parmesan and serve.
    Step 5
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