CRICKET CHILLI & GARLIC SALAD
Serves - 2
Time - 20 mins
Baby Gem Lettuce - 2
Red Onion - 1
Cucumber - 1/2
Red Chilli - 1
2 Garlic Cloves - 2
Feta Cheese - 1/2 block
Lemon Juice - 1/2
Cherry Tomatoes - handful
Fresh Coriander - handful
Extra Virgin Olive Oil
1. WASH AND CHOP VEG | 5 mins
Chop the lettuce into 5/6 chunks
Use a peeler to peel thin slices of cucumber
Chop the red onion into rings and separate into individual pieces
Halve the cherry tomatoes
Roughly chop the coriander, garlic cloves and red chilli.
2. FRY THE CRICKETS | 3 mins
In a medium pan, heat a dash of olive oil and add the chopped garlic and red chilli. Fry for around 2 minutes then add the dried crickets. Mix thoroughly and fry for a further 2 minutes.
3. MAKE SALAD DRESSING | 2 mins
Add 3 parts olive oil and 1 part acid (we used lemon juice but you can also use vinegars) to a small bowl. Mix well.
4. LAYER THE SALAD | 5 mins
Layer a large bowl with a bed of lettuce leaves, followed by the other vegetables.
Crumble and sprinkle the feta cheese on top with chopped coriander and garlic chilli crickets.
Drizzle with the dressing, enough to cover the vegetables but no too much as to make it soggy!
We think having a layered salad looks great especially as we were using a glass bowl, but don’t be afraid if you want to give the salad a toss. Tosser.
Cook this recipe with our Ready to Cook Dried Crickets.