Lovely contrasts of flavour and texture, and amazingly easy to make. Soothing shades of green and brown adorned with pretty pops of ruby red. The perfect accompaniment to a platter of finely sliced prosciutto and salami, and a freshly baked loaf of bread. You can of course prep your artichokes from scratch, but it’s much speedier to use a jar of artichoke hearts in oil.
- 40g rocket
- 40g baby spinach leaves
- 250g artichoke hearts, drained and broken into rough pieces
- 250g cherry tomatoes, halved
- 100g parmesan, shaved into thin pieces
- 100g walnut pieces
- Extra virgin olive oil
- Sherry vinegar
- Squeeze of lemon
- Salt and pepper
- Toast the walnuts in a dry pan until they turn a deeper brown than they started. Careful you don’t let them burn as they’ll go bitter
- Whisk together oil, vinegar, lemon juice and seasoning to make a simple dressing. Toss the spinach and rocket with it
- Fluff the dressed leaves out on a serving platter
- Over the top, evenly strew the artichokes, cherry tomatoes, walnuts and parmesan
- Serve straight away
Sophie cooks 
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