- Serves2
- CourseMain meal
- Prepare5 mins
- Cook15 mins
- Total time20 mins
Ingredients
- ½ x 280g jar sliced artichoke hearts marinated in garlic & parsley, drained over a bowl
- 1 red onion, halved and thinly sliced
- 1 tbsp pine nuts
- 300g pouch cauliflower, kale & couscous
- 15g sultanas
- 1 unwaxed lemon, zest and 2 tbsp juice
- 2 tsp Cooks’ Ingredients Nonpareille Capers, drained
- Toasted sourdough, to serve
Method
Spoon 1 tbsp oil from the artichokes into a medium saucepan. Fry the onion in the oil for 10 minutes over a medium-high heat until softened and caramelising. Tip in the pine nuts and cook for 1 minute more until toasted.
Stir the cauliflower, kale and couscous and the sultanas into the onions, then add 2 tbsp water and heat through for 2-3 minutes until piping hot. Off the heat, stir in the lemon zest and juice and capers, then season to taste.
Tip into a serving bowl, fold in the artichokes and their garlic, then serve with the sourdough, drizzled with a little artichoke oil, if liked.
Cook’s tip
For larger appetites, you could add more antipasti vegetables, or top with some crumbled Violife Greek White Block feta alternative (or both).
If you have leftover artichokes, they work beautifully tossed with pasta. Heat some of the oil in a pan, sizzle the artichokes with garlic, then add more of the pine nuts and allow to toast. Toss in lemon zest and the cooked pasta. Add a handful of spinach or similar to wilt in, then finish with a pinch of chilli flakes.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,482kJ/ 354kcals |
|---|---|
Fat | 13g |
Saturated Fat | 1.3g |
Carbohydrates | 45g |
Sugars | 14g |
Fibre | 9g |
Protein | 10g |
Salt | 0.7g |