Spanish olive winter salad

Method

• step 1

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

• step 2

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

• step 3

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

• step 4

  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)

• step 5

  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.