Artichoke & Sun-blushed Tomato Salad

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INGREDIENTS
Sunblushed Tomatoes
Tinned Artichoke Hearts
Cherry Tomatoes
Wild Roquette
Lolo Rosso Lettuce
Curly Endive Lettuce
Balsamic Syrup
Extra Virgin Olive Oil

METHOD
Cut Artichokes in 1\4 then drizzle oil oil then lightly griddle or pan fry in hot pan
Cut Cherry tomatoes in half, wash and cut lettuce
Heap lettuce in middle of plate, arrange Artichokes around lettuce then arrange sun-blushed tomatoes and cherry tomatoes, then drizzle with extra virgin olive oil then decorate with Balsamic syrup

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