Serves 4
Preparation Time 25 minutes

• 1 can artichoke hearts, drained
• 2 ripe cling peaches
• ½ to 1 can of chickpeas, drained
• 1 pack of mixed lettuce
• 1 avocado pear, sliced
• ½ cucumber, cut into strips

Dressing

• 2ml vegetable stock powder
• 100ml good-quality creamy mayonnaise
• 20ml white-wine vinegar
• 15ml sour cream or milk
• 5ml wholegrain mustard

1 Slice the artichoke hearts into wedges. Wash and rub the peaches dry with a dishcloth. Halve the peaches and remove the pips, and then slice the fruit into thin pieces.
2 Put the salad leaves onto a platter. Top with the artichokes, peach slices, chickpeas, avocado and cucumber. Drizzle with dressing or serve the dressing on the side.
3 Dressing Whisk the ingredients together and leave to stand for at least 10 minutes before serving.

Prepare-Ahead TIP
Make your dressing the day before, then cover and refrigerate. Drain and prepare the chickpeas and artichokes earlier in the day. You can also prepare the peaches and cucumber – slice and place them into a container with water and a squeeze of lemon juice; this will prevent them browning. Drain them and add to the salad with the lettuce and avocado just before serving.

Text and image: Ideas magazine