This is a perfect spring salad! It is delicious on it’s own or served with almost anything, we had it with slow cooked spiced leg of lamb and it was amazing.
I love the vibrant green of this salad and it has oodles of flavour. I have used Pecorino in this version which is a sheep’s cheese but by all means leave the cheese out if you are vegan or do not tolerate it well.
In my opinion there are two key things which are vital to a good salad, fresh herbs and lemon juice! These two key players alone can light up almost any vegetable or salad, and unlike a robust dressing they will never over power, (Rosemary being the exception a whole bunch of this could pretty much over power anything! As we discovered when my husband thought he would get creative in the kitchen…..) Each herb has numerous different health benefits. In fact 80% of medicinal drugs are derived from herbs so by eating lots of plant based foods and fresh herbs it is great preventative medicine and will help to keep us healthy for longer! Lemon is also truly wonderful, it adds a great acidity and flavour and has it has a great alkalising effect on the body.
Artichoke is a fantastic liver supporting food and is an excellent source of folic acid, vitamin C and other B vitamins, crucial for energy, reproduction and liver detoxification.
I hope you enjoy it as I much I did in fact I am going to have it tonight too! I think it will be delicious with some fish.
- 150g Artichoke hearts
- 25g Mint
- 25g Coriander
- 100g peas
- 30g pecorino
- 100g rocket & watercress
- 2 tbsp lemon
- 4 tbsp Olive oil
- Bring peas to the boil with pinch of sea salt, boil for 30 seconds then drain and cool with cold water
- Add Rocket & watercress to salad bowl or platter
- Add Peas
- Add sliced artichoke hearts
- Add mint and coriander leaves whole
- Thinly shave pecorino over the top
- Toss salad and add lemon, olive oil & black pepper.