| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food2 |
2 |
servings |
INGREDIENTS
| 300 |
g |
Washed rocket leaves |
| 80 |
g |
Baby or whole artichoke hearts; drained |
| 30 |
g |
Parmesan; flaked/shaved |
| 1 |
ts |
Dijon mustard |
|
|
One lemon; juice of |
| 1 |
ts |
Virgin olive oil |
| 400 |
g |
Ciabatta bread cut into long croutes |
| 1/2 |
|
Red chilli |
| 1 |
|
Clove garlic |
|
|
A few sage leaves |
|
|
Couple sprays of fry light oil |
|
|
Salt and paprika powder |
INSTRUCTIONS
Make a dressing with the mustard and lemon juice and add the artichokes to
marinate a little.
Roast the ciabatta croutes in the oven for 8-9 minutes with a couple of
sprays of 'fry light'. When the croutes are crisp simply rub well with
garlic and lightly rub with chilli. Then chop the sage and rub into the
croutes.
Meanwhile mix the rocket leaves with the artichokes, place in the middle of
the plate and rest three croutes on the salad. Decorate with parmesan
shavings and spray with 'fry light'.
Dish info: The dish contains an average of 11g fat and 310 calories. Rocket
leaves are a good diuretic and a valuable source of vitamin C and essential
mineral and trace elements. Sage is a natural fat metabolizer and ideal for
breaking down fat.
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