Grilled artichoke and manchego

Grilled artichoke and manchego. Photo / Babiche Martens

Serves 4

4 globe artichokes
1 Tbs lemon juice
3 courgettes
Olive oil
Salt and pepper
2 tsp sherry vinegar
1 Tbs extra virgin olive oil
Juice of one orange
60g manchego cheese
1/2 cup blanched almonds, toasted

1 To prepare the artichokes; remove the outer leaves until the heart is exposed. Peel the green layer from the stalk. Remove the fluffy choke with a teaspoon and discard. Shave the artichoke with a peeler or use a mandolin. Toss in the lemon juice to prevent discolouration.

2 Heat a grill pan. Slice the courgettes lengthwise, brush with olive oil then sear on each side, leaving long enough to create grill marks before turning over. Set aside.

3 Drain any liquid from the artichokes. Mix together the sherry vinegar, oil and orange juice. Toss the artichokes and courgettes in the dressing, season then plate. Shave the manchego cheese with a peeler and add with the almonds.