Ingredients

Method

• 80 g watercress
• 80 g rocket
• 6 preserved artichokes, cut into thirds
• 3 pears, cut into wedges
• 1/3 cup olive tapenade
• 12 shimeji mushrooms
• 12 straw mushrooms, for garnishing
• Chicory leaves, for garnishing
For the walnut dressing, blend:
• 50 g walnuts
• ½ cup grapeseed oil
• Juice and zest of ½ orange
• Honey, to taste
• 2 T lemon juice
• ¼ cup water

Method

Ingredients

Pile the watercress and rocket in the middle of each plate.

Add the artichoke and pear, and drizzle over the walnut dressing.

Add spoonfuls of tapenade and garnish with the mushrooms and chicory leaves.