How To Make An Artichoke Salad

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Enlarge In this episode of City Suppers chef Luke Thomas shows you how to make an artichoke, sun-blushed tomato and goats cheese salad. This dish is perfect for lunch with some cold meats or toasted sourdough bread.

Prep:10mTotal:10m1/2 bag of mixed leaves2 handfuls of rocket leaves1/2 jar of artichokes4-5 sun blushed tomatoes100 g soft goats cheese, crumbled2 tbsp good quality of virgin olive oil1/2 lemon, juiced

Wash your salad and rocket leaves in iced water and drain, then place in the fridge until ready to make the salad.

Place the marinated artichokes into a bowl, along with the sun blushed tomatoes and soft crumbled goats cheese. Spoon in 2 tbsp of good quality extra virgin olive oil. Mix everything together thoroughly. Squeeze in the juice of half a lemon and mix through.

Add the washed leaves to the bowl and work them through the ingredients with your hands. Season with a pinch of salt and pepper and work through again with your hands. Serve as it is, or with some slices of cooked chicken or toasted sourdough bread.

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