Artichoke and Fennel Salad

Preheat oven to 170C.

Chop the fennel by removing the centre bulb and then slicing very thin. Chop rosemary.

Drain artichoke hearts and chop them in half. Place in a bowl, adding the sliced fennel and 1 tablespoon of olive oil. Season well with salt and pepper and add chopped rosemary, lemon juice and lemon zest (if using). Toss to coat.

Spread out vegetables on a cookie sheet lined with tin foil and bake at 170C for 18 – 20 minutes, until they start to brown. You can also grill for even more favourable results (it’s more time consuming though!). Remove from oven when done.

Whilst the veggies are roasting chop the watercress finely and place in a large bowl. Dress with balsamic and the remaining oil

Allow veggies to cool slightly and then tip them into the bowl with the watercress. Toss everything together with the remaining oil. You can also add a bit more lemon juice at this point if you like.

Divide between two plates and top with crumbled feta cheese.