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Artichoke & lemon salad
- 3 lemons , plus a squeeze to taste
- 2 tbsp rock salt
- 140g blanched almonds
- 1 tbsp fresh thyme leaves
- 2 tbsp clear honey
- 1 tbsp red wine vinegar
- 5 tbsp extra-virgin olive oil
- 2 x 400g cans artichoke hearts in salted water, rinsed and halved
- 50g bag rocket leaves
- 2 x 80g packs ready-sliced prosciutto (about 12 slices)
- 70g pack ready-sliced bresaola (about 11 slices)
- 70g pack ready-sliced salami napoli (about 12 slices)
Directions:View on BBC Good Food
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