Artichoke Salad
with Feta and Golden Potatoes
Get transported to Mediterranean with our oh so delicious Artichoke salad. Oh and did we mention that the artichokes are roasted?! The crispy outer leaves add the perfect crisp texture to this week night winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Yukon Potato
1 can
Artichoke Hearts
113 g
Grape Tomatoes
10 g
Garlic
30 g
Green Olives
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
113 g
Baby Arugula
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
1 tbsp
Sugar*
2 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to roast the potatoes and artichokes). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut the potatoes into 1/2-inch cubes. On one side of a baking sheet, toss the potatoes and garlic cloves with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper.
Drain and rinse artichoke hearts. Cut each heart in half, then pat each half dry with paper towels and drizzle with 1/4 tsp oil. On the other side of the same baking sheet, arrange artichokes, cut side down. Roast in the centre of the oven, stirring only the potatoes halfway through cooking, until potatoes are golden-brown and artichokes are slightly crispy, 25-28 min.
Meanwhile, cut the tomatoes in half. Roughly chop the olives. When the garlic cloves are finished roasting, place the cloves in a large bowl. Using a fork, mash the cloves. Whisk in the mayo, 1 tbsp vinegar, 1 tsp sugar and 1 tbsp oil.
Add the roasted veggies and the tomatoes to the large bowl with the dressing. Toss to coat. Season with salt and pepper.
Divide the arugula between plates, then top with the potatoes and artichokes. Sprinkle over the feta and olives.
