Spinach Salad With Chickpeas And Artichokes

A quick and simple to make light and healthy dish.

Ingredients


  • 1 tin of organic chick peas (drained)
  • 1 jar of artichoke hearts
  • 250 g young spinach leaves
  • 4 portobello mushrooms
  • fresh parsley
  • wedge of pecorino
  • red wine vinegar
  • dijon mustard
  • peanut oil

Method

  1. Begin by grilling the artichoke hearts gently just to colour them and at the same time, heat the chickpeas gently with a little oil.
  2. Place the mushrooms (seasoned and lightly oiled) under a grill and cook for a round 5 minutes.
  3. Make a vinaigrette by combining three parts oil to one part vinegar.
  4. Mix the oil and mustard together first (a good dollop) and then add the vinegar. Season with salt and ground black pepper.
  5. Place the spinach leaves in a bowl and lightly salt them.
  6. Toss them with the vinaigrette (this will cook them a little).
  7. Add the mushrooms (quartered), the warm chick peas and the artichoke hearts. Toss well.
  8. Arrange on a serving plate with parsley on top and shavings of fresh pecorino.
  9. This makes for a handsome starter but for a more hearty supper dish you could add grilled pancetta or bacon lardons. Grilled asparagus too would be excellent in this salad.




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