AR­TI­CHOKE, SUN-DRIED TOMATO, TOASTED PINE NUT & ROCKET SALAD

Serves 2

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

1tbsp pine nuts 1tsp white wine vine­gar 1tbsp ex­tra-vir­gin olive oil 280g (10oz) ar­ti­choke hearts from a jar, drained and quar­tered 5 sun-dried toma­toes, roughly chopped 60g (2¼oz) rocket Fresh bread, to serve Lightly toast the pine nuts in a dry pan over a medium heat for 2-3 min­utes, shak­ing ev­ery so of­ten — be care­ful they don’t burn. Mix the white wine vine­gar and olive oil, sea­son well, then toss with the ar­ti­choke hearts, sun-dried toma­toes and rocket be­fore serv­ing with a hunk of fresh bread.

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