Name: Exotic salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1 artichokes hearts, tinned; 1 lemon segmented; 100 ml fresh Italian parsley chopped; 1 red chilli deseeded and finely chopped; 200 g asparagus; 4 chicken breast fillets strips; 5 fresh lemon thyme leaves stripped; 90 g rocket; 100 ml almonds whole, toasted, salted; 100 g green olives pitted; 5 mozzarella cheese bocconcini

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Ingredients (11)

1	artichokes — hearts, tinned
1	lemon — segmented
100 ml	fresh Italian parsley — chopped
1	red chilli — deseeded and finely chopped
200 g	asparagus
4	chicken breast fillets — strips
5	fresh lemon thyme — leaves stripped
90 g	rocket
100 ml	almonds — whole, toasted, salted
100 g	green olives — pitted
5	mozzarella cheese — bocconcini

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Method:

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.

Words and image: Home magazine

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