Artichoke, Ham, Baby Potatoes and Tomato Summer Salad

Spring and summer are just the best time of year (for me anyway).

I love the fact that you can be outdoors late and enjoy long cool evenings without having to wear layers upon layers. One thing that does happen, well sometimes, is a bit of a loss of appetite for hot foods,  especially during the day when temperatures begin to rise, so a nice summer salad is perfect.

This is when I come to the fridge and cupboard and bring together all the fresh and cool ingredients that require little or no cooking at all so you can enjoy dinner and cool off at the same time.

Ingredients

• Lamb’s Lettuce
• 1 Small Tin Artichoke Hearts
• 1 Small Tin baby new potatoes
• 5 Slices Serrano Ham
• 4 Sun-dried Tomates
• Cucumber Slices
• Cherry Tomates
• Cous Cous
• 1 Tin Corn
• Olives
• Balsamic Cream Dressing
• Salt
• Pepper

Method

This serves 3 – 4

1, Boil some water and in a medium sized bowl, cover 2 – 3 handfuls of cous cous with boiling water and leave to one side. The cous cous will soak up all the water and soften.

2,  Drain all your tinned ingredients, Dice up the potatoes, artichoke hearts, Sun-dried tomatoes, cherry tomatoes and olives and pour into a large bowl. Add two tablespoons of corn and finally chop the cucumber slices into four.

3, Get the cous cous bowl and using a fork mix the cous cous around with a teaspoon of butter. Mix in the lambs lettuce and and cous cous into the salad, season with salt and pepper, drizzle with oil and the balsamic cream and toss the salad to make sure everything is mixed well together. Then serve.

Watch us cook instead

Artichoke, Ham, Baby Potatoes and Tomato Summer Salad

5 from 1 vote

A fresh summer salad that is perfect to enjoy on hot says when you don't want to spend a lot of time in the kitchen.

Prep Time20 minutes mins

Course: Salad

Cuisine: Gibraltar, Mediterranean

Servings: 3

Author: Mama Lotties

Ingredients

• Lamb’s Lettuce
• 1 Small Tin Artichoke Hearts
• 1 Small Tin baby new potatoes
• 5 Slices Serrano Ham
• 4 Sun-dried Tomates
• Cucumber Slices
• Cherry Tomates
• Cous Cous
• 1 Tin Corn
• Olives
• Balsamic Cream Dressing
• Salt
• Pepper

Instructions

• Boil some water and in a medium sized bowl, cover 2 – 3 handfuls of cous cous with boiling water and leave to one side. The cous cous will soak up all the water and soften.
• Drain all your tinned ingredients, Dice up the potatoes, artichoke hearts, Sun-dried tomatoes, cherry tomatoes and olives and pour into a large bowl. Add two tablespoons of corn and finally chop the cucumber slices into four.
• Get the cous cous bowl and using a fork mix the cous cous around with a teaspoon of butter. Mix in the lambs lettuce and and cous cous into the salad, season with salt and pepper, drizzle with oil and the balsamic cream and toss the salad to make sure everything is mixed well together. Then serve.