From: Executive chef kent Rathbun, Abacus Restaurant, Dallas. Yield: 8 servings. CHEESE CRUST: 2 oz. butter 1 cup panko bread crumbs 2 Tbsp. parsley, chopped 12 oz. Cumin Boere Kaas cheese, shredded, divided VINAIGRETTE: 1/4 cup olive oil 1/8 cup lemon juice 1/2 Tbsp. garlic, minced 1/2 Tbsp. shallot, minced 1/4 bunch cilantro, chopped 1/2 tsp. crushed red pepper 1 tsp. kosher salt SALAD: 2 cups chickpeas, cooked, drained 8 oz. watercress, washed, dried 1 red bell pepper, julienned thin ...

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