Four Ingredients X Jar of Pesto: Tomato and Artichoke Salad with Frozen Goats Cheese
Four Ingredients X Jar of Pesto: Tomato and Artichoke Salad with Frozen Goats Cheese
Recipe Type
Lunch
Pesto Type
Basil & Kale Pesto
Total Time
20 mins
Prep Time
5 mins
Cook Time
15 mins
Serves
2 people
INGREDIENTS
1
Soft Goats Cheese
4
Big Tomatoes
Handful
Jarred Artichokes
1/2
Lemon
2Tbsp
Basil & Kale Pesto
METHOD
Step 1
Put your Goats cheese into the freezer. If it is in oil remove that from it first.
Step 2
Bring a pan of salted water to the boil.
Step 3
With a knife cut a small cross in the bottom of each tomato.
Step 4
Boil the tomatoes for 2 minutes and then dunk them straight into cold water to release the skins.
Step 5
Peel them and then roughly cube them.
Step 6
Cut the artichokes into length way halves if they are big.
Step 7
Add both of the tomatoes and the artichokes to a bowl with the pesto.
Step 8
Season the mixture with salt, pepper, a pinch of sugar and a splash of olive oil.
Step 9
let them marinade in for 10 minutes.
Step 10
Serve on a big plate, grate the frozen goats cheese on top and the zest of a lemon.
Step 11
Finish with squeezing the juice of half the lemon on top.
Step 12
Get stuck in.
