Slice the artichoke hearts into wedges. Wash and rub the peaches dry with a dishcloth. Halve the peaches and remove the pips, and then slice the fruit into thin pieces.Put the salad leaves onto a platter. Top with the artichokes, peach slices, chickpeas, avocado and cucumber. Drizzle with dressing or serve the dressing on the side.Dressing Whisk the ingredients together and leave to stand for at least 10 minutes before serving.
Make your dressing the day before, then cover and refrigerate. Drain and prepare the chickpeas and artichokes earlier in the day. You can also prepare the peaches and cucumber – slice and place them into a container with water and a squeeze of lemon juice; this will prevent them browning. Drain them and add to the salad with the lettuce and avocado just before serving.Text and image: Ideasmagazine To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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