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Runner beans with a garlicky sherry vinegar dressing

Runner beans with a garlicky sherry vinegar dressing

5 minutes

Artichoke and pear salad

Artichoke and pear salad

15 minutes

Pears and beetroots poached in gluhwein

Pears and beetroots poached in gluhwein

Coddled citrus with organic soya cream

Coddled citrus with organic soya cream

5 minutes

Spicy black bean and mint pate

Spicy black bean and mint pate

Sweet melon and pomegranate salad with caper berries

Sweet melon and pomegranate salad with caper berries

Rose-water popcorn

Rose-water popcorn

Stir-fried green-vegetable salad with citrus dressing

Citrus recipes

Stir-fried green-vegetable salad with citrus dressing

5 minutes

Fresh date and coconut chutney

Braised punjabi cabbage

Braised punjabi cabbage

10 minutes

Roast pears with honey mustard glaze

Roast pears with honey mustard glaze

Avocado and artichoke salad

Avocado and artichoke salad

15 minutes

21 of 23

Avocado and artichoke salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

2 artichokes, cooked
50 g watercress, lightly rinsed
2 avocados, stoned and halved
6 spring onions, roughly chopped
24 green olives
extra virgin olive oil, to drizzle
salt and freshly
ground black pepper

Method

Halve the artichoke hearts lengthways and toss with the watercress. Spoon the avocados from their skins and add to the salad.
Scatter the spring onions and olives on top. Serve drizzled with a little olive oil and a squeeze of lemon juice and season to taste.

Per serving: 850.3KJ, 2.9g protein, 16.8g fat, 11.2g carbs

TASTE’s take:
Waste not, want not… The recipe calls for the leaves or the stem, so what to do with the hearts? Pulse with green olives to create a tapenade, Fold into pasta or risotto, DRENCH in garlic butter, Sautee with exotic mushrooms, butter and white wine, or TOSS with clams and cream.