This salad's all about bold textures and big flavour - the crispy artichokes are a game changer.
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Serves
4
Jarred Artichokes
Artichoke Oil
Mixed Tomatoes
Pitted Mixed Olives
Cooked Mixed Grains
Fresh Parsley
For The Dressing
Feta
Greek Yoghurt
Olive Oil
Lemon
Fresh Dill
Honey
Serves
4
Jarred Artichokes
Artichoke Oil
Mixed Tomatoes
Pitted Mixed Olives
Cooked Mixed Grains
Fresh Parsley
For The Dressing
Feta
Greek Yoghurt
Olive Oil
Lemon
Fresh Dill
Honey
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Step 1.
Heat the oven to 220°C.
Step 2.
Drain the artichokes, reserving the artichoke oil. Halve or quarter any large pieces, then tip them onto a baking tray and drizzle with the reserved oil. Roast for 15–20 mins until golden and crispy.
Step 3.
Meanwhile, chop the tomatoes into bite-sized chunks and season with salt. Let them sit on a plate to release their juices. Pick the parsley leaves and set aside.
Step 4.
To make the whipped feta, add the feta, Greek yoghurt, olive oil and dill (stalks and all) to a food processor. Blitz until smooth and fluffy. Zest in half the lemon and stir through. Taste and season with honey, salt and black pepper.
Step 5.
If you don’t have a food processor, crumble the feta into a bowl, then whisk in the yoghurt and olive oil until smooth. Finely chop the dill, stir through with the lemon zest, and season to taste.
Step 6.
Toss the tomatoes (with all their juices) with the olives, grains, parsley and crispy artichokes. Add a drizzle of olive oil, squeeze in the lemon juice, and season well.
Step 7.
Spread the whipped feta across the base of your plates, then top with the salad.
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