Artichoke, purple sprouted broccoli and Parma ham

Matt Tebbutt's salad is full of the fresh flavours of spring
By Matt Tebbutt
Artichoke, purple sprouted broccoli and Parma ham
  • Rating:
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • purple sprouting broccoli
  • avocados, cooked and halved
  • olive oil, for frying
  • Parma ham
  • lemon oil, for drizzling
  • handfuls tarragon

For the dressing

  • 2 tbsp crème fraîche
  • 1 cloves garlic, crushed
  • squeeze lemon juice
  • dashes of milk


1. Cook the broccoli in a pan of salted water. Fry the halved artichokes in a splash of olive oil.

2. Lay the Parma ham on the plate. Drain the broccoli and sit on top of the ham. Pile the artichokes on top and drizzle with lemon oil. Season.

3. For the dressing: mix the crème fraiche and garlic. Season. Stir in a squeeze of lemon juice and just enough milk to loosen.

4. Drizzle the dressing over the salad and garnish with tarragon leaves.

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