Artichoke and Heart of Palm Salad

Ingredients

• 1.400 gram artichoke hearts, tinned; cut into halves or quarters; 11½ oz can
• 2.400 gram hearts of palm, tinned; sliced into 2.5cm thick slices; 11½ oz can
• 3.285 gram mushrooms, tinned; 8 oz can; to fill gaps
• 4.mayonnaise, 375–500ml; home-made or Hellman's
• 5.300 millilitre cream or Orley-Whip, lightly whipped; Orley-Whip is non-dairy substitute
• 6.pickled cucumber, chopped; for topping
• 7.spring onion, chopped; for topping
• 8.kalamata olives, black; for dotting over
• 9.rye bread, thinly sliced; cut into fingers; lightly spread with mayonnaise

Method

1. 1.Cut the artichoke hearts into halves or quarters. Slice the palm hearts into 2.5cm (1 inch) thick slices.
2. 2.Arrange the artichokes and the hearts of palm in an attractive dish in a single layer. Fill the gaps with mushrooms.
3. 3.Lightly whip the cream or Orley-Whip. Fold the mayonnaise into the cream. Add a little more Orley-Whip if needed for a good spreading consistency.
4. 4.Spread smoothly over the vegetables.
5. 5.Top generously with the pickled cucumber and the spring onion. Dot with the black olives.
6. 6.Serve with the fingers of rye bread.

Notes

• Card note: 'NOTE THAT ABSOLUTELY NO SEASONING HAS BEEN USED.' The pickled cucumber provides enough salt and tang.
• Card note: 'This dish makes a delicious starter — men seem to love it!'
• Orley-Whip is a South African non-dairy whipping cream substitute — use for a parev/kosher version.
• If 3 tins artichoke hearts are available, can substitute all hearts of palm with additional artichoke.