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Artichoke, purple sprouted broccoli and Parma ham

Matt Tebbutt from Market Kitchen
Matt Tebbutt’s salad is full of the fresh flavours of spring

Artichoke, purple sprouted broccoli and Parma ham

Method

1. Cook the broccoli in a pan of salted water. Fry the halved artichokes in a splash of olive oil.

2. Lay the Parma ham on the plate. Drain the broccoli and sit on top of the ham. Pile the artichokes on top and drizzle with lemon oil. Season.

3. For the dressing: mix the crème fraiche and garlic. Season. Stir in a squeeze of lemon juice and just enough milk to loosen.

4. Drizzle the dressing over the salad and garnish with tarragon leaves.

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Prep: 10 min
Cook: 10 min

Ingredients
purple sprouting broccoli
artichoke hearts, cooked and halved
Olive oil, for frying
Parma ham
lemon oil, for drizzling
handful tarragon