Artichoke rocket salad

Name: Artichoke rocket salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 150 g Rocket salad; 3 Oranges; 1 Vegetable Onion; 1 can(s) (425 ml/ drainer: 240 g) Artichoke Hearts; 2 TABLESPOONS Pine nuts; 4 TABLESPOONS Sunflower oil; 100 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp some dried, pink peppercorns

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

150 g Rocket salad
3 Oranges
1 Vegetable Onion
1 can(s) (425 ml/ drainer: 240 g) Artichoke Hearts
2 TABLESPOONS Pine nuts
4 TABLESPOONS Sunflower oil
100 g Schmand
7-10 Tbsp Salt
7-10 Tbsp some dried, pink peppercorns

Directions

1
Sort and wash the salad. Cut leaves into small pieces if necessary. Wash one orange thoroughly. Grate the peel and squeeze the orange. Peel the remaining oranges so that the white skin is completely removed. Cut oranges into slices. Peel onion and cut into fine rings.
2
Drain the artichoke hearts. Roast pine nuts in a pan without fat until golden brown. Mix oil, orange juice and zest. Stir in the sour cream. Season sauce with salt and crushed pink pepper. Arrange salad, orange filets, onion and artichokes on a plate. Add the sour cream dressing and
3
Glass plate: Pech & Kunte