Exotic salad

Recipe from: 27 November 2015
recipe, salad,light meals

Ingredients 12
Servings 1
Minutes 25min + Standing time

Ingredients

Serving Change
  • 1
    tin artichoke hearts, drained
  • 1
    lemon, cut into segments
  • 100
    ml
    flat-leaf parsley, chopped
  • 50
    ml
    olive oil
  • 1
    red chilli, seeded and finely chopped
  • 200
    g
    fresh asparagus
  • 4
    small chicken breasts, cut into strips
  • 5
    sprigs lemon thyme, leaves stripped
  • 90
    g
    rocket, watercress and baby spinach, mixed
  • 100
    ml
    whole almonds, toasted and salted
  • 100
    g
    green olives, pitted
  • 5
    bocconcini cheeses or 1 large ball of mozzarella, torn into pieces
 

Method

25min + Standing time
 
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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Read more on: recipe  |  salad  |  light meals
 

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