CHILLI & GARLIC CRICKET SALAD
2 Baby gem lettuce
1 Red onion
1/2 Red Chilli (more or less depending on spice levels)
2 Garlic cloves
1/2 Block feta cheese
1/2 Lemon juice
30g Dried crickets
Handful cherry tomatoes
Handful fresh coriander
Extra virgin olive oil
1. WASH AND CHOP VEG.
You can do this anyway you like but this is how we did ours:
Chop the romaine 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
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
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
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. Finally, give the dressing a good drizzle- 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.