Artichoke salad covered in a creamy, zesty yoghurt dressing, topped with salty cheese, crunchy nuts and fresh herbs. What's not to love?Use artichokes preserved in oil or brine. Or cook fresh artichoke hearts if it's springtime.This salad serves two people for a light lunch or four as a side dish.
Servings4 people as a side
Equipment
- Spice grinder – or a food processor to grind the black limes into powder (if using).
- Mandolin – works great to slice the red onion into thin circles, but a sharp knife works just as well.
Ingredients
Yoghurt dressing
- 1 small lime, skin zested and lime juiced
- ½ cup thick Greek yoghurt
- 2 teaspoons black lime powder, or sumac powder
- 1 tablespoon honey
- 2 tablespoons olive oil, or oil from the artichoke jar
- salt and black pepper
Salad
- 1 baby red onion, or half a normal red onion
- 2 tablespoons white wine vinegar
- 2 cups canned artichoke hearts, drained and quartered
- olive oil
- small handful fresh dill, roughly chopped, with some whole fronds reserved
- small handful fresh parsley leaves, roughly chopped
- 1 heaped cup goat’s milk feta, or normal feta
- ½ cup walnuts, roughly chopped
- salt
- large handful arugula (rocket)
- salt flakes (optional)
Instructions
- Thinly slice the red onion. Mix the onions, white wine vinegar and a pinch of sea salt in a bowl. Gently massage the onions with your hands for a few seconds. Set it aside to macerate for about 15 minutes while you prepare the salad.
- To make the yoghurt dressing, add the lime zest and one tablespoon of lime juice to a bowl with the remaining dressing ingredients and whisk until well combined. Add ground sea salt and black pepper to taste and set aside until needed. The dressing should be creamy and thick yet pourable. Add a teaspoon of water if it is too thick.
- Place the quartered artichoke hearts in a large mixing bowl and add the herbs, reserving some to scatter on top. If you are using canned artichokes in brine, add a tablespoon of olive oil to coat the artichokes.
- Remove the onions from the vinegar, gently squeeze out any excess vinegar and add to the artichoke mix.
- Add most of the walnuts, reserving a few to scatter on top.
- Place the arugula leaves in a serving bowl. Top it with the artichoke mix. And spoon over a few dollops of lime yoghurt dressing. Serve any remaining yoghurt dressing on the side.
- Crumble over the feta, and scatter the reserved walnuts and herbs. Finish with a final drizzle of olive oil and a sprinkling of salt flakes.
Notes
- To make black lime powder: Bash black limes with a heavy object such as a skillet. Discard any seeds. And place the black lime chunks in a spice grinder or food processor and blitz until fine. If you don't have black limes or the equipment to grind black limes to a powder, sumac makes a fine substitute. See how to make black limes for more information.
- See the ingredients and substitutes section if you need more ingredient details.