Serves 2
Ingredients
50g (2 oz) rocket
1 red pepper
2 -3 sun-dried tomatoes – halved
4 artichoke hearts – halved
2 tbsp black olives
1 avocado
1 tsp balsamic vinegar
1 tbsp olive oil
Instructions
1) Finely slice the pepper.
2) Divide rocket leaves between two plates and arrange pepper slices, sun-dried tomatoes, artichokes and olives on top.
3) Just before serving slice the avocado and arrange around the plates.
4) Drizzle olive oil and balsamic vinegar over the salads.
Parsley Soup 