Grilled Romaine with Avocado Mint Crema
Charred romaine, crispy chickpeas, crema and lots of mint.
Ingredients
- 1 can (15 oz), drained Chickpeas
- 1 tsp Smoked paprika
- 1 tbsp Oil
- to taste Salt and pepper
- 1 ripe Avocado
- 2 tbsp Olive oil
- ½–1, juiced Lemon
- ¼ cup leaves Mint
- 1 clove Garlic
- ½ tsp Honey
- a pinch Salt
- 2, halved lengthwise Romaine hearts
- 1 tbsp Grapeseed oil
- a pinch Salt
- a handful of leaves Mint
- a few leaves Basil (optional)
- a few sprigs Parsley (optional)
- a few sprigs Cilantro (optional)
- ½ cup Fogato avocado mint crema
Steps
- Drain the chickpeas and pat them dry.
- Toss with salt, pepper, smoked paprika and oil.
- Scatter them over a pizza, or roast them on their own at 425°F until crisp, shaking the pan once.
- Blend everything until smooth. Add a splash of water if it's too thick.
- Cut the romaine in half lengthwise. Drizzle with a bit of grapeseed oil and a pinch of salt.
- Grill it, or sear it cut side down in a hot cast iron, until charred.
- Cover with the crispy chickpeas, the avocado mint crema and fresh mint, plus basil, parsley or cilantro if you like.
- No avocado? Use the tahini dressing instead.
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