To give this salad a more acidic and tangy flavour, opt for brined capers, while salted capers offer a milder, more delicate taste
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 612 |
| Fat | 45g |
| Saturates | 12g |
| Protein | 19g |
| Carbs | 38g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFUsing your knife on the flat side, press down to crush the olives and then remove the pips. Drain the capers and roughly chop. Chop the artichoke hearts into quarters. Finely slice the parsley. Mince the garlic.
Place a dry pan over a medium heat and toast the slivered almonds for 5 minutes, until golden and fragrant. Remove them and set aside for later.
Reduce the heat to low and add the olive oil and garlic. Once the garlic starts to colour, add the olives, capers and artichokes. Stir through the chopped parsley and allow the mixture to infuse for 10 minutes, stirring occasionally. To finish, add the zest and juice of the lemon and stir in the almonds.
Spread the ricotta cheese on a serving plate. Spoon over the warm olive oil mixture and sprinkle with salt flakes.
Serve immediately with Melba toast or crusty bread.
