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Grilled Artichoke Hearts
Salt & Pepper
Extra Virgin Olive Oil
Simmer lentils for 15 minutes in salted water until al dente.
Halve the cherry tomatoes, and chop & dice the fennel. Slice the red onion into strips and separate.
Blanch the red onion for 1 minute and cool under cold water.
Quarter the artichoke hearts and finely chop the parsley.
Add all the ingredients into a bowl, along with fresh basil leaves.
Add cooked lentils and season with salt and pepper.
Drizzle some extra virgin olive oil, along with freshly squeezed lemon juice.
Mix the ingredients until combined.
Serve the salad & enjoy.