1/2 lemon, zest and juice, plus more lemon zest to garnish
2 tsp Dijon mustard
1 tbsp + 1 tsp olive oil
300g or 8-10 baby potatoes
1 large clove garlic, finely chopped (not crushed)
1/2 small red onion, peeled
50g black olives, stones removed
10g fresh oregano, leaves only
salt and freshly ground black pepper
Preparation/ Cook Time:1 hour Serves:2
Cut the cucumber in half then quarters lengthways, then chop widthways into 1-2cm chunks. Halve or quarter the cherry tomatoes and transfer both to a small bowl. Sprinkle evenly with a good pinch of salt (or to taste),toss to combine and set aside – this helps drain excess liquid and improve flavour.
Zest the 1/2 lemon into a medium mixing bowl and add the mustard. Gradually whisk in the juice of the 1/2 lemon, then 1 tbsp olive oil. Season with a pinch of salt (or to taste) and lots of black pepper.
Set a sieve, colander or steamer over a medium pan with water and bring to the boil. Add the potatoes, cover with a lid and steam for 25-35 minutes, until just tender (depending on the size of the potatoes).
While the potatoes are cooking, Place 2 baking trays in the oven and preheat the oven to 200℃ fan. Drain and rinse the artichokes in a sieve. Slice each artichoke in half, transfer to a small bowl and drizzle over the final 1 tsp of olive oil.
Drain and rinse the chickpeas. When the baking trays and oven are hot, arrange the artichokes in a single layer one of the trays, cut side down. Scatter the chickpeas over the other tray. Place both trays in the oven and roast until the artichokes are lightly browned on the cut side and the chickpeas are golden, about 15 minutes.
Remove the chickpeas from the oven, sprinkle over the chopped garlic and roast everything for 3-4 more minutes, until the garlic is lightly browned and crispy – be careful not to burn the garlic as it becomes very bitter. Gently transfer the artichokes to a small plate and season with black pepper. Transfer the chickpeas and crispy garlic to a medium mixing bowl.
When the potatoes are ready, halve or quarter them and add to the bowl with the chickpeas. Thinly slice the sun-dried tomatoes and add to the bowl. Drizzle over half the dressing and gently toss to combine.
Cut the 1/2 onion in half lengthways (to make quarters),then slice each quarter lengthways into very thin fans. Tear or cut the olives in half if they are large.
Divide the warm chickpeas and potatoes between 2 bowls or plates. Drain any juices from the cucumber-tomato mix and whisk the juices into the remaining dressing, then divide the cucumber-tomato mix between the bowls. Scatter over the onion slices, olives and fresh oregano. Drizzle over the remaining dressing and garnish with more lemon zest.