Ingredients
500 g of artichoke hearts (drained)
200 g pesto (Italian sauce, parmesan, basil and spices)
2 tbsp roasted shelled sunflower seeds
3 tbsp peeled pumpkin seeds
about 1 / 3 cup olive oil
salt
1 tsp garlic powder
Photo added on
Photo author
Leya
Method
Artichokes are mixed with pesto, stir well, add olive oil (more than normal salad), add garlic powder, seasoned with salt and stir nice. Add half of the sunflower seeds and stir again, and the other half were mixed with pumpkin and sprinkled on top. The salad is ready, but it's nice to stand for about an hour before serving.
Containers:
Difficulty
Easy
Tested
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