• 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


  • Begin by grilling the artichoke hearts gently just to colour them and at the same time, heat the chickpeas gently with a little oil.
  • Place the mushrooms (seasoned and lightly oiled) under a grill and cook for a round 5 minutes.
  • Make a vinaigrette by combining three parts oil to one part vinegar.
  • Mix the oil and mustard together first (a good dollop) and then add the vinegar. Season with salt and ground black pepper.
  • Place the spinach leaves in a bowl and lightly salt them.
  • Toss them with the vinaigrette (this will cook them a little).
  • Add the mushrooms (quartered), the warm chick peas and the artichoke hearts. Toss well.
  • Arrange on a serving plate with parsley on top and shavings of fresh pecorino.
  • 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.