pistachio | parmesan | rocket | blistered baby tomato | artichoke salad


Pistachio | Parmesan | Rocket | Blistered Baby Tomato | Artichoke Salad

Serves 4

The first of many summer salads in Provence this year. Parmesan uses animal rennet, so if you are vegetarian opt for a vegetarian hard cheese. To make this totally plant-based substitute the parmesan with a vegan alternative and use maple syrup or another natural sweetener instead of honey.

I only use the green stems of the spring onion so this is a good recipe for those following a low Fodmap diet, but do use the whole spring onion if you like.


10 baby tomatoes

Pinch rock salt

1 tbsp herbs de Provence **

Rapeseed oil


60g rocket (or four big handfuls)

2 spring onions, green bits only

50g parmesan, shaved

5 canned artichoke hearts

1 Small handful shelled pistachios***

Handful basil leaves

Handful mint leaves

4 springs marjoram


Dressing

4 tbsp good quality olive oil

1 tbsp sweet soy sauce

1 tbsp wholegrain mustard

1 tbsp honey

2 tbsp balsamic vinegar

Juice of half a lemon

1 tsp herbs de Provence

Pinch rock salt

Pre-heat the oven to 180°C fan and line a baking tray with a sheet of greaseproof paper. Half the baby tomatoes, season with rock salt and herbs de Provence, drizzle the rapeseed oil over them and bake for 20-25 minutes until blistered.

Meanwhile, get all the ingredients for the salad ready. Very finely slice the spring onions, quarter the artichoke hearts, roughly chop the pistachios and tear up the fresh herbs.

For the dressing combine all the ingredients in a jam jar, and shake with the lid firmly in place.


Layer the salad with the rocket at the bottom, placing the parmesan over the warm tomatoes so it melts ever so slightly. Finish with the fresh herbs and pistachios.


** You can make your own at home with dried marjoram, rosemary, thyme, oregano and a little bit of lavender.

*** If following a strict Fodmap, use 15g of hazelnuts instead.