• Artichoke and robiola salad with thyme dressing

    Serves: 2 – 3
    Cooking Time: 15 minutes


    • Dressing

    • 100ml extra virgin cold pressed olive oil
    • 30ml (2 tbsp) fresh lemon juice
    • 5ml (1 tsp) hot English mustard (preferably powdered)
    • 15ml (1 tbsp) honey
    • a pinch of black pepper
    • 3 – 4 sprigs fresh thyme
    • a pinch of salt
    • Salad

    • 1 head cos lettuce
    • 1 handful rocket
    • 1 handful cherry tomatoes, halved
    • ¼ red onion, sliced
    • 100g robiola (robiola must be fresh, not vacuum packed – but rather immersed in liquid, bought from a deli or specialist store like Thrupps)
    • 200g best quality tinned artichokes, quartered
    • ½ ripe avocado, sliced



    Mix all of the dressing ingredients together and stir until emulsified.


    Wash and cut lettuce, being careful not to bruise it. Place in a bowl with rocket. Mix in tomatoes and onion, and toss in dressing.


    Top with robiola, artichokes and avocado, and drizzle over a little more of the dressing.