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Prep Time: 25min + Standing time
Servings: 4
Cooking Time: 00:15
Ingredients
- 1 - tin artichoke hearts, drained
- 1 - lemon, cut into segments
- 100ml - flat-leaf parsley, chopped
- 50ml - olive oil
- 1 - red chilli, seeded and finely chopped
- 200g - fresh asparagus
- 4 - small chicken breasts, cut into strips
- 5 - sprigs lemon thyme, leaves stripped
- 90g - rocket, watercress and baby spinach, mixed
- 100ml - whole almonds, toasted and salted
- 100g - green olives, pitted
- 5 - bocconcini cheeses or 1 large ball of mozzarella, torn into pieces
Method
Make a generous amount of this delicious salad – your guests will ask for seconds!
Cut the artichoke hearts into quarters and mix with the lemon, parsley, olive oil and chilli; season with salt and pepper. Refrigerate for at least 1 hour – the longer, the better.
Fry the asparagus and the chicken on a griddle pan until cooked. Mix the asparagus, chicken and lemon thyme with the olive oil and season to taste with salt and pepper.
Make the salad Mix the salad leaves, olives and almonds, and arrange them with the rest of the ingredients on a serving platter. Pour the remaining marinade over and serve immediately with fresh bread.
Fry the asparagus and the chicken on a griddle pan until cooked. Mix the asparagus, chicken and lemon thyme with the olive oil and season to taste with salt and pepper.
Make the salad Mix the salad leaves, olives and almonds, and arrange them with the rest of the ingredients on a serving platter. Pour the remaining marinade over and serve immediately with fresh bread.
