This is a great salad to serve with tapas. The ingredients are artechoke hearts, quartered, sautéed slices of brown mushrooms, roasted pepper strips and black olives pitted and halved in equal quantities, and 2 spring onions chopped up. Add to that 2 minced garlic cloves, 2 tablespoons lemon juice and 2 tablespoons of olive oil and 2 Tablespoons of fresh thyme leaves. A dash of balsamic vinegar is a nice touch. Salt and black pepper. Mix well, leave for at least 24 hours covered in the fridge before you serve so that it can marinate in the dressing and the flavours can develop. It will also take the edge off the raw garlic.
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