Crispy Artichoke Heart Gem Salad with Stewed Peach, Sweet Potato Crisps & Maple Dressing

Crispy Artichoke Heart Gem Salad with Stewed Peach, Sweet Potato Crisps & Maple Dressing

Preparation Time – 10 minutes

Cooking Time – 10-15 minutes

Feeds - 4-6

Ingredients –

4 Ripe Peaches – Cut into quarters, stones removed

1 Tablespoon of Brown Sugar

Juice of half a Lemon

200ml of Water

12 Artichoke Hearts in Oil

1 Small Sweet Potato – Finely sliced with a mandolin

Glug of Olive Oil

3 Gem Lettuces - End chopped off and washed

Small handful of Parsley – Roughly chopped

Dressing -

Juice of half a Lemon

1 Large glug of Extra Virgin Olive Oil

1 Slightly larger glug of Maple Syrup

Pinch of Salt Flakes

Sprinkle of freshly ground Black Pepper

Instructions –

Start by adding the peaches to a pan along with the brown sugar, lemon juice and half a cup of water, cooking over a medium to high heat for 8-10 minutes until the peaches are soft. Drain and set to one side to cool.

Place the artichoke hearts top side down in a frying pan with a small glug of the oil from the jar they come in. Fry them until golden turning to cook the sides evenly.

Place the sweet potato slices on sheets on parchment paper with a small drizzle of olive oil and sprinkle of salt, then roast on 190 degrees Celsius for 10-12 minutes or until crisp.

For the dressing combine all the ingredients in a jar and shake, have a taste and adjust seasoning if you need to.

Once everything’s good to go mix together on a large serving dish and drizzle over dressing, sprinkle over parsley and add a little extra seasoning.