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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