10 PERSONS
Vegetables:
- 3 large bunches of parsley
- 13 spring onions
- 5 cloves of garlic
- Juice and rind of 3 unsprayed lemon
Other ingredients:
- 500 grams Grilling cheese, cut into slices of about 1.5 cm
- 1 kg cooked chickpeas
- 5 tsp cumin
- 5 tsp paprika
- Salt
- Black pepper
- Lemon oil
- 1,5 dl oil for frying
Grilled cheese with roasted chickpeas, parsley gremolata and lemon oil
A tasty dish with grilling cheese fried with chickpeas and spices and topped with a zesty parsley gremolata and lemon oil.
- First, make the parsley remolata. Coarsely chop the parsley including the stalks, chop the spring onions and finely chop the garlic, then fold it all in the juice and rind from one lemon.
- Add the vegetable oil into a large frying pan (or saucepan) over a medium heat.
- Fry the grilling cheese in the frying pan over a medium or high heat until the slices are crispy and golden.
NOTE. The grilling cheese can also be grilled in the oven at 240 C for about 12-14 minutes. Remember to brush the cheese with oil first).
- Toast the chickpeas in the same pan and then remove from the heat. Add the cumin, paprika and black pepper whilst the pan is still warm. Mix thoroughly.
- Place the grill cheese slices on a plate, top with chickpeas and then the gremolata and a drizzle of lemon oil.
- Bon appetit.