Artichoke Salad With Oranges
4 artichokes (about 2 pounds)
1 lemon, halved crosswise
4 oranges
6 radishes, thinly sliced
12 Kalamata olives
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
salt to taste
In a large pan of boiling water, cook the artichokes and half a
lemon, covered, until the artichokes are barely tender, 20 to 25 minutes. Drain and set aside to cool. Pull off the artichoke leaves and cut the fuzzy choke out of each artichoke. Slice the hearts into <-inch wedges and set aside. Squeeze the juice of the other lemon half and set aside. Over a large bowl, peel and section the oranges, discarding the seeds and the white pith. To serve, alternate the orange sections and artichoke wedges on individual plates. Garnish with radish slices and olives. Mix the olive oil with the lemon juice. Drizzle over the salad. Sprinkle with paprika
and salt.

Bulgar Salad
8 oz bulgur wheat
1/2 pint boiling water
4 Tbsp olive oil
3 Tbsp lemon juice
2 Tbsp chopped fresh mint
3 Tbsp chopped fresh coriander
salt, pepper
1 red pepper, grilled, peeled and sliced
1 bunch of plump spring onions, chopped
2 garlic cloves, chopped
1/2 cucumber, coarsely chopped
115 g / 4 oz feta cheese, crumbled
lime wedges, to serve
oil-cured black olives, optional
Place the bulgur wheat in a large bowl, add the boiling water and leave to soak for 30 minutes, stirring occasionally with a fork, until the water has been absorbed. In a mixing bowl, whisk together the oil, lemon juice and seasoning. Pour oil mixture over the bulgur wheat, add the herbs and mix well. Then mix in the remaining ingredients. Cover and chill until required.
Serve garnished with lime wedges.

rtichoke Salad With Oranges
4 artichokes (about 2 pounds)
1 lemon, halved crosswise
4 oranges
6 radishes, thinly sliced
12 Kalamata olives
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
salt to taste
In a large pan of boiling water, cook the artichokes and half a
lemon, covered, until the artichokes are barely tender, 20 to 25 minutes. Drain and set aside to cool. Pull off the artichoke leaves and cut the fuzzy choke out of each artichoke. Slice the hearts into <-inch wedges and set aside. Squeeze the juice of the other lemon half and set aside. Over a large bowl, peel and section the oranges, discarding the seeds and the white pith. To serve, alternate the orange sections and artichoke wedges on individual plates. Garnish with radish slices and olives. Mix the olive oil with the lemon juice. Drizzle over the salad. Sprinkle with paprika
and salt.

ichoke Salad With Oranges
4 artichokes (about 2 pounds)
1 lemon, halved crosswise
4 oranges
6 radishes, thinly sliced
12 Kalamata olives
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
salt to taste
In a large pan of boiling water, cook the artichokes and half a
lemon, covered, until the artichokes are barely tender, 20 to 25 minutes. Drain and set aside to cool. Pull off the artichoke leaves and cut the fuzzy choke out of each artichoke. Slice the hearts into <-inch wedges and set aside. Squeeze the juice of the other lemon half and set aside. Over a large bowl, peel and section the oranges, discarding the seeds and the white pith. To serve, alternate the orange sections and artichoke wedges on individual plates. Garnish with radish slices and olives. Mix the olive oil with the lemon juice. Drizzle over the salad. Sprinkle with paprika
and salt.

choke Salad With Oranges
4 artichokes (about 2 pounds)
1 lemon, halved crosswise
4 oranges
6 radishes, thinly sliced
12 Kalamata olives
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
salt to taste
In a large pan of boiling water, cook the artichokes and half a
lemon, covered, until the artichokes are barely tender, 20 to 25 minutes. Drain and set aside to cool. Pull off the artichoke leaves and cut the fuzzy choke out of each artichoke. Slice the hearts into <-inch wedges and set aside. Squeeze the juice of the other lemon half and set aside. Over a large bowl, peel and section the oranges, discarding the seeds and the white pith. To serve, alternate the orange sections and artichoke wedges on individual plates. Garnish with radish slices and olives. Mix the olive oil with the lemon juice. Drizzle over the salad. Sprinkle with paprika
and salt.

choke Salad With Oranges
4 artichokes (about 2 pounds)
1 lemon, halved crosswise
4 oranges
6 radishes, thinly sliced
12 Kalamata olives
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
salt to taste
In a large pan of boiling water, cook the artichokes and half a
lemon, covered, until the artichokes are barely tender, 20 to 25 minutes. Drain and set aside to cool. Pull off the artichoke leaves and cut the fuzzy choke out of each artichoke. Slice the hearts into <-inch wedges and set aside. Squeeze the juice of the other lemon half and set aside. Over a large bowl, peel and section the oranges, discarding the seeds and the white pith. To serve, alternate the orange sections and artichoke wedges on individual plates. Garnish with radish slices and olives. Mix the olive oil with the lemon juice. Drizzle over the salad. Sprinkle with paprika
and salt.