INGREDIENTS
- 80g mixed baby leaves
- 20 artichoke quarters
- 40g cranberries
- half red onion, sliced
- 100g goat’s cheese
- 1 lemon, juiced
- 1T dried oregano
- 2ml crushed garlic
- 2ml sugar
- 50g almond flakes, roasted
- extra virgin olive oil
- salt and freshly ground pepper
PREPARATION
FEEDS 6 – 8
Roast the almonds in the oven for 8-10 minutes on 170 degrees celcious until golden brown. Marinade the artichokes with the garlic, lemon juice, 3T of olive oil, sugar and a pinch of salt and pepper. This can be done a night before. To assemble the salad, place the baby leaves on your salad platter and top it with the goat’s cheese, cranberries, red onion slices and marinated artichokes. Dress it with some extra virgin olive oil, salt and pepper, and then sprinkle over the roasted almonds.