Wednesday

Wholewheat pasta, chicken and artichoke salad

Ingredients :

500g wholewheat pasta

1 small roast chicken

1 tin of artichoke hearts in brine

3 tbsp flavoured olive oil

2 tbsp vinegar

1 tbsp Dijon mustard

salt and freshly-ground pepper

Recipe :

Cook the pasta in salted boiling water until al dente. Drain the artichoke hearts and chop into pieces. Pick and chop the chicken into pieces, removing any skin.

Drain the pasta, run under cold water and drain well. Mix in 1 tbsp of olive oil to stop the pasta from sticking together, and add the chicken and artichokes

Mix the mustard with a little pepper, a pinch of salt, the vinegar and remaining oil, pour over the pasta and mix.

Refrigerate for a few hours before serving.

Advice :Preserved artichoke hearts in brine can be bought all year round.