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Artichoke, purple sprouted broccoli and Parma ham
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
Matt Tebbutt’s salad is full of the fresh flavours of spring
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Ingredients
- purple sprouting broccoli
- avocados, cooked and halved
- Olive oil, for frying
- Parma ham
- lemon oil, for drizzling
- handful tarragon
For the dressing
- 2 tbsp Crème fraîche
- 1 clove Garlic, crushed
- squeeze lemon juice
- dash of Milk
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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