Artichoke, Pea & Pecorino Salad
Recipe type: Salad
Serves: serves 4
  • 150g Artichoke hearts
  • 25g Mint
  • 25g Coriander
  • 100g peas
  • 30g pecorino
  • 100g rocket & watercress
  • 2 tbsp lemon
  • 4 tbsp Olive oil
  1. Bring peas to the boil with pinch of sea salt, boil for 30 seconds then drain and cool with cold water
  2. Add Rocket & watercress to salad bowl or platter
  3. Add Peas
  4. Add sliced artichoke hearts
  5. Add mint and coriander leaves whole
  6. Thinly shave pecorino over the top
  7. Toss salad and add lemon, olive oil & black pepper.
Recipe by The Nutrition Kitchen at