Spanish olive winter salad

Open all your tin of sardines and drain from most of the oil away as we will keep a bit to dress the salad.

Open your jar of artichokes and cut the artichoke hearts into halves.

Take your chicory and carefully pull away each leaf, then wash to ensure that all soil has been removed.

Take a colourful mixture of green, black and turning of colour olives from their jar/tin (pitted or non-pitted it's up to you)

Take the ingredients and mix together on a colourful plate or bowl, and then splash with sherry vinegar and olive oil for flavour, finally season to taste with the salt flakes.