ONLY 5 INGREDIENTS
These short-order recipes, each made with five key ingredients, add bang for their buck in terms of looks and flavour. All we’ve added are olive oil and seasoning from your kitchen cupboard
MID WEEK MEALS
Eat well for life.
Artichoke panzanella
FILLING MAIN-COURSE SALAD
RECIPES OLIVIA SPURRELL PHOTOGRAPHS STUART WEST FOOD STYLING LOTTIE COVELL STYLING MORAG FARQUHAR
SERVES 4. HANDS-ON TIME 15 MIN
NEXT TIME
Swap the artichokes for halved cherry tomatoes, and the almonds for any nuts you may have to hand.
FOOD TEAM’S TIP
This salad is best made with bread that’s a few days old, so it’s a great way to use up any leftovers.
• 100g blanched almonds
• 270g loaf olive ciabatta, torn into chunky pieces (see tip)
• 2 x 175g packs chargrilled marinated globe artichokes in oil
• 100g fresh flatleaf parsley, roughly chopped
• Finely grated zest and juice ½ lemon
Plus… olive oil for frying, and sea salt flakes (or regular salt)
1 Heat a dry frying pan over a medium heat. Add the almonds and toast for 4-5 minutes until fragrant and lightly coloured (take care not to burn them). Transfer to a chopping board and roughly chop, then set aside in a mixing bowl.