ARTICHOKE, PEA AND ROCKET SALAD WITH GOAT’S CHEESE
INGREDIENTS Serves 4
- 175g fresh peas
- 180g marinated artichoke
- 4 handfuls rocket leaves
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 1 baguette
- 125g goat's cheese
DIRECTIONS
PREPARATION
Drain the marinated artichoke.
METHOD
- Boil the peas for 2 minutes, then drain and refresh.
- Arrange them on a serving platter with the artichokes and rocket.
- Whisk together the olive oil and lemon juice, season and drizzle over the salad.
- Cut 12 thin slices from the baguette.
- Toast it on both sides, then spread generously with the goat’s cheese.
- Arrange the toast on top of the salad, and serve immediately.
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