Name: Artichoke Hearts With Marinated Tomatoes & Watercress
Prep time: 15 min
Yield: 4
Ingredients: 2 x 400g tins of artichoke hearts, drained and rinsed; 70g watercress; 125ml Spring Watercress Pesto; 40g sun-dried tomatoes, finely chopped; 16 pitted mixed olives; 1 tbsp chopped herbs (parsley, dill or thyme); 2 tbsp mixed sunflower and pumpkin seeds; 2 tbsp vegan sour cream or plain yoghurt

VMG Recipes