This is a classic middle Eastern combination with the preserved lemons and artichokes supporting bile and digestive juice flow to whet the appetite before a meal. Even though it seems quite exotic, it is easy to prepare and the artichokes and preserved lemons can be bought in glass jars and keep well stored. The dressing can also be used on any other salads and will keep for a good few weeks; as well its garlic and apple cider vinegar, the olive oil and mustard also support liver function.
RECIPE
Serves: 1-2
Prep time: 10 minutes
Cooking time: 10 minutes
INGREDIENTS 
For the salad:
50g/2 oz. rocket (arugula) leaves
25g/1 oz. watercress
5-10g/ ¼ oz. parsley
1 large or 2 small preserved lemons
25g/1 oz. hazelnuts
3-4 artichoke hearts
For the dressing:
¼ cup/60ml apple cider vinegar
½ cup/120ml olive oil
2 tsp Dijon mustard
½ - 1 small clove garlic
1 tsp salt
½ tsp pepper
METHOD
- Pre-heat oven to 200°c/390°F/GM6.
- Place the hazelnuts on a baking tray and roast for 10 minutes.
- Whilst the hazelnuts are roasting, make the dressing. Mince/finely grate ½ - 1 small clove of garlic and add it to a bowl or a blender and either whisk vigorously for a few minutes until thickened or blend until combined and thickened. (This dressing recipe should make enough for about 6-8 salads).
- Halve the preserved lemon(s) and remove any pips and then roughly chop. Halve or quarter the artichoke hearts.
- In a mixing bowl, add the rocket and watercress. Pick the parsley from the stalks and add to the bowl, along with the artichoke and preserved lemon. Add 1 heaped tbsp. of the apple cider vinegar dressing and toss through the salad.
- Place the dressed salad on a plate and scatter the hazelnuts over the top.
SERVING SUGGESTION Serve as a light meal or accompany with some roast chicken or perhaps a root vegetable bake.
STORAGE Best made fresh, but if making more than one portion to eat on another day, reserve the dressing and dress the salad when you are ready to eat it.
