Serves 4

This summer salad is perfect for 
a light lunch or tasty starter. If you can’t find goat’s curd, then goat’s cheese can be used as a substitute. The roasted tomatoes can be stored in the fridge for 
2-3 days once cooked.

• 
4 blanched globe 
artichokes hearts

• Olive oil

• 250g goat’s curd

• 
100g mixed salad leaves 
or rocket

• 75g pumpkin seeds, toasted

For the roast tomatoes

• 
500g plum tomatoes, cut 
in half horizontally

• 2 garlic cloves, finely sliced

• 
5 sprigs of thyme, 
leaves picked

• 2 tsp caster sugar

• 
Sea salt and freshly ground
black pepper

1 Heat the oven to 140C/Gas 1. Put the tomatoes in a large bowl with the garlic, thyme, sugar and 2 tbsp of olive oil. Season with salt and pepper and mix well. Lay the tomatoes cut-side up on a lined baking tray and place in the oven. Slowly roast for 
1½-2 hours, after which the tomatoes should be soft but 
still retain their shape.

2 Cut the artichoke hearts into quarters. Heat a tbsp of olive oil in a frying pan and when it begins to sizzle add the artichoke hearts, cut-side down. Season with salt and pepper and cook for 2-3 minutes, turning halfway. When the artichokes are nicely roasted and golden brown, remove from the pan and drain on kitchen paper.

3 Divide the roasted tomatoes, goat’s curd and rocket leaves among four plates. Add the warm artichoke hearts and scatter with the toasted pumpkin seeds. To serve, drizzle with the infused oil left over from the tomatoes. n

Times Recommends

• Top Ten most searched for recipes
• Chalet Chef 2010: the winning menus
• Gin and pomegranate jellies