Rocket, parmesan and artichoke salad with chilli and garlic
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | grams | Washed rocket leaves |
| 80 | grams | Baby or whole artichoke hearts; drained |
| 30 | grams | Parmesan; flaked/shaved |
| 1 | teaspoon | Dijon mustard |
| One lemon; juice of | ||
| 1 | teaspoon | Virgin olive oil |
| 400 | grams | Ciabatta bread cut into long croutes |
| ½ | Red chilli | |
| 1 | Clove garlic | |
| A few sage leaves | ||
| Couple sprays of fry light oil | ||
| Salt and paprika powder | ||
Directions
Make a dressing with the mustard and lemon juice and add the artichokes to marinate a little.
Roast the ciabatta croutes in the oven for 8-9 minutes with a couple of sprays of 'fry light'. When the croutes are crisp simply rub well with garlic and lightly rub with chilli. Then chop the sage and rub into the croutes.
Meanwhile mix the rocket leaves with the artichokes, place in the middle of the plate and rest three croutes on the salad. Decorate with parmesan shavings and spray with 'fry light'.
Dish info: The dish contains an average of 11g fat and 310 calories. Rocket leaves are a good diuretic and a valuable source of vitamin C and essential mineral and trace elements. Sage is a natural fat metabolizer and ideal for breaking down fat.
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Carlton Food Network
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