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  • 400 g (13 oz) can artichoke hearts
  • 1 small red onion, sliced
  • 100 g (3 oz) ball mozzarella cheese, cubed
  • 400 g (13 oz) can cannellini beans, drained and rinsed
  • 75 g (3 oz) rocket
  • 1 red chilli, finely chopped
  • 1 teaspoon cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon caster sugar
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh mixed herbs (such as parsley, coriander and basil)

Make the dressing. Whisk together the vinegar, mustard, sugar, oil and chopped herbs in a small bowl. Set aside.

Drain the artichoke hearts and mix them with the onion, mozzarella and beans. Add the rocket and combine.

Stir the dressing through the salad and serve.

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