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Prosciutto and artichoke salad with croutes


  • 2 bunches (340g) asparagus, trimmed
  • ½ small (150g) sourdough baguette,
  • sliced
  • 1 tablespoon extra virgin olive oil
  • 100g thinly sliced prosciutto
  • 4 whole marinated prepared artichokes (stem on), drained, halved
  • 150g fetta cheese, crumbled
  • 1 tablespoon baby capers, rinsed,
  • drained
  • 1/3 cup loosely packed fresh baby
  • basil leaves
  • lemon dressing
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • salt and freshly ground black pepper

Prosciutto and artichoke salad with croutes

  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes

Cook the asparagus on a heated, oiled barbecue (or grill or grill pan) until just tender. Remove from barbecue, cover to keep warm.

Brush bread slices with oil. Grill bread slices on a barbecue (or grill or grill pan) until browned and crisp.

LEMON DRESSING: Meanwhile, combine all ingredients with salt and pepper to taste in a screw-top jar; shake well.

Arrange the asparagus, bread slices, prosciutto, artichokes and fetta on a serving platter. Scatter with capers and basil; just before serving, drizzle with Lemon Dressing.

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