bacon, artichoke + broccoli salad
After they've been out of the freezer a few minutes, you should be able to quarter the artichoke hearts easily.
olive oil
2 frozen artichoke hearts, quartered
a handful of broccoli florets (approx. 85 grams)
a small handful cherry tomatoes, halved
6 black olives, stoned and halved
a few slices of onion
2 rashers of bacon, diced
leaves of 1 baby gem lettuce
sherry vinegar
salt + black pepper
Put the broccoli florets and quartered artichoke hearts into a small roasting tray, drizzle with olive oil, season and toss. Roast at 200C/180C fan for about 15-20 minutes, until the vegetables are soft and the broccoli is getting a bit browned. Spoon into a bowl together with the tomatoes, onion and olives. Season and drizzle with sherry vinegar (there should be enough oil from the roasting tray). Fry the diced bacon in a little oil, add to the bowl and toss the salad. Spoon onto baby gem leaves.
olive oil
2 frozen artichoke hearts, quartered
a handful of broccoli florets (approx. 85 grams)
a small handful cherry tomatoes, halved
6 black olives, stoned and halved
a few slices of onion
2 rashers of bacon, diced
leaves of 1 baby gem lettuce
sherry vinegar
salt + black pepper
Put the broccoli florets and quartered artichoke hearts into a small roasting tray, drizzle with olive oil, season and toss. Roast at 200C/180C fan for about 15-20 minutes, until the vegetables are soft and the broccoli is getting a bit browned. Spoon into a bowl together with the tomatoes, onion and olives. Season and drizzle with sherry vinegar (there should be enough oil from the roasting tray). Fry the diced bacon in a little oil, add to the bowl and toss the salad. Spoon onto baby gem leaves.
