Serves 4
A sophisticated colourful spring salad.
Recipe Category

You will need

2 medium pink grapefruit
400 g tin artichoke hearts, drained
Ina Paarman’s Lemon & Black Pepper Seasoning
Ina Paarman’s Reduced Oil Greek Dressing
½ punnet mixed lettuce leaves


Cut the drained artichokes into quarters from the stem end to the open end. Toss with the grapefruit segments. Can be pre-prepared to this stage. Before serving toss with enough Greek Dressing to coat nicely and layer with lettuce leaves.