1/2 lb pasta (250g)
10 dried tomatoes in oil
10 artichokes in oil (or 5 fresh ones)
1/2 bunch of parsley
1/2 bunch of rocket
4 tbsp of olive oil
1-2 tbsp cider vinegar
1 clove of garlic (optional)
Cook the pasta in salted water al dente and drain it.
Cut the artichokes and tomatoes into fine stripes. Wash the rocket and leave to drain off.
Create a vinaigrette out of oil, vinegar, herbs, salt and pepper.
Mix the pasta, artichokes and tomatoes and pour the sauce over it. If your plans for today allow, finely chop the garlic and add it to the salad.
Hint: roast gently 2 tbsp of mixed seeds and give them on top as final decoration.