You can make the salad earlier in the day and then toss through the dressing just before serving.
|2 Tbsp||Olive oil|
|1||Red onion, sliced|
|1 Tbsp||Balsamic vinegar|
|1 Tbsp||Brown sugar|
|3 cups||Orecchiette, or other cooked pasta (Main)|
|2 cups||Rocket leaves, use up to 3 cups as desired (Main)|
|150 g||Artichokes, marinated; reserve 2 Tbsp of the juice (Main)|
|½ cup||Green olives|
|600 g||Roasted chickens, cut into pieces (Main)|
|50 g||Shaved parmesan, to serve|
|2 Tbsp||Juices, reserved from the artichokes|
|1||Lemon, zest and juice only|
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- Heat the oil in a small frying pan. Add the onions and cook for 20 minutes until super soft. Add the balsamic and brown sugar and continue to cook for 10 minutes until slightly caramelised.
- Into a large bowl place the pasta, rocket, artichokes, olives, onions, chicken, salt and pepper.
- To make the dressing place the artichoke juice, lemon and aioli in a bowl and combine well. Toss through the salad and serve topped with shaved parmesan.