Recipe - Rocket Parmesan And Artichoke Salad With Chilli And Garlic

300 g Washed rocket leaves
80 g Baby or whole artichoke
hearts; drained
30 g Parmesan; flaked/shaved
1 teaspoon Dijon mustard
One lemon; juice of
1 teaspoon Virgin olive oil
400 g Ciabatta bread cut into long
croutes
One half Red chilli
1 Clove garlic
A few sage leaves
Couple sprays of fry light
oil
Salt and paprika powder

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 89 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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