Name: Artichoke, watercress, olive and halloumi pasta with preserved lemon
Ingredients: 250 g jar of artichoke wedges in olive oil, drained but reserving the oil; 350–400 g dried pasta (depending on how hungry you are); vegetable oil for deep-frying; 200 g halloumi, cut into 1cm dice; 2 tablespoons olive or avocado oil; large handful of stoned olives; ½ green chilli (more or less to taste); 2 tablespoons diced preserved lemon; large bunch of watercress, cut into 2cm lengths, stems and all (rocket also works well)

Preparation info

Difficulty
Medium

Appears in

Vegetables

By Peter Gordon

Published 2007

About

This recipe is one of those magic dishes you can make from store cupboard items, provided you’ve done a little wise deli shopping. Choose a good brand of artichokes, preferably in olive oil, and interestingly shaped pasta. You could have this knocked up in under 15 minutes as long as you can manage three pots or pans on the stove at once.