Serves 4 – 6
A luxury salad reserved for special occasions. Delicious none the less.
Recipe Category
Products in this recipe

Vegetable Spice, Greek Dressing

You will need

1 punnet asparagus
olive oil
Ina Paarman’s Vegetable Spice
285 g jar of artichoke hearts
¼ cup (60 ml) Ina Paarman’s Greek Salad Dressing
1 punnet watercress
1 lemon, zested


Soak asparagus, heads down, in a jug of water to dislodge any grains of sand.

Snap off dry cut ends.

Toss asparagus with olive oil and Vegetable Spice, Steam briefly until crisp tender. Leave to cool.

Cut artichokes in half, season with Vegetable Spice and toss with olive oil.

Preheat a cast iron griddle pan. Chargrill the artichokes until marked.

Toss with Greek Dressing and leave to marinate.


To Serve

Line a bowl with watercress.

Top with artichokes and asparagus.

Garnish with lemon zest.