Dinner party recipes

Artichoke and feta salad

Artichoke and feta salad The combination of all these flavours and textures is truly amazing. Mix all the ingredients together last minute so the leaves stay crispy. After twenty minutes they will droop and ruin the salad.

If you can't find marinated artichokes use tinned artichokes, drain them well, drizzle with a little olive oil and roast in a medium oven for about 30 to 40 minutes. They will lose their brinyness and sweeten up.

For the salad

1 small tin of chickpeas, drained
150g (5oz) fine beans
8 sun dried tomatoes, chopped
80g (3oz) pumpkin seeds
A little olive oil
200g (8oz) feta cheese
Handful of your favourite black olives
1 jar of marinated artichokes
1 small bag of mixed leaves
1 bag of rocket (rucola)

First of all drizzle some olive oil over the pumpkin seeds, season with a little salt and pepper, and bake them on a metal tray in a medium oven until they crisp up. This will take about 10 to fifteen minutes. Allow them to cool before you use them.

Bring a small pan of water to the boil, season with a little salt, and boil the fine beans for 3 minutes. Refresh under a cold running tap.

When you are ready to serve mix all of the ingredients (except the seeds) in a bowl and at the last minute dress with 4 tablespoons of the dressing and serve. Top with a sprinkle of pumpkin seeds and drizzle over some more of the dressing.

For the dressing

1 tablespoon of mustard
6 tablespoons vegetable oil
6 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon of sugar
handful fresh basil
handful fresh dill
handful fresh parsley
Salt and pepper to taste

Place all of the ingredients into a blender, hand blender or food processor and whizz up.


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