Name: Lasagne salad with artichokes, avocado, fennel and mozzarella
Yield: Serve 4
Ingredients: lemon juice; 1 tablespoon balsamic vinegar; 100 g marinated baby artichokes in oil, drained and oil reserved; salt, freshly ground black pepper and nutmeg; 3 plum tomatoes, deseeded and cut into small dice; 1 avocado, peeled, stoned and cut into 1 cm dice; 1 teaspoon coriander seeds; 1 head of fennel, peeled and cut into 1 cm strips; pinch of fresh saffron; 200 g prepared pasta dough (see PG TIPS); 50 g corn salad (mâche or lambs lettuce); 5 tablespoons reserved artichoke oil; 25 g shiso cress; ¼ teaspoon Dijon mustard; 1 red onion, peeled and thinly sliced; 1 small free-range egg yolk; 1 garlic clove, crushed; olive oil; 100 g buffalo mozzarella, cut into 1 cm dice; salt and freshly ground black pepper; 75 g watercress, tough stems removed

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

The ultimate up-market pasta salad, thin stacked layers of pasta encasing a delicious salad of artichoke, buttery avocado and fennel. Pre-prepared or manufactured pasta sheets could be substituted if necessary.

Ingredients

1 teaspoon coriander seeds
pinch of fresh saffron
1 head of

Vegetarian

Method

Bring 150 ml water to the boil in a small pan with the coriander seeds and saffron. Add the fennel and cook for 2-3 minutes, remove it and leave to cool. Reduce the cooking liquid by half. Set aside.

For the dressing, whisk the egg yolk, mustard, garlic and vinegar in a bowl, then slowly ad