Salad of Crispy Artichokes - Chef Recipe by Peter Gilmore
With carrot, sheep's milk feta, smoked almonds and sherry caramel as featured in Maeve O’Meara's Foo...
4 Tbs chia seeds
1/2 cup rolled oats
2 cups almond milk
1 tsp vanilla essence
1 cup fresh or frozen raspberries
1 tsp honey or agave nectar
Squeeze of lemon
1 banana, sliced
Raw almond butter
1 handful almonds, roughly chopped
In a jar, combine chia seeds, oats and almond milk and add a squeeze of honey or agave nectar to taste. Mix well and leave in the fridge overnight. The mixture will thicken as the chia expands.
Combine berries, honey and lemon in a jar. Use the back of a spoon to mash the mixture together until it resembles a jam like consistency. Place in refrigerator.
In the morning, mix chia and oats to evenly combine.
To assemble, place the oats on one side of a large bowl, with the berry mixture on the other side. In the middle, vertically layer sliced banana, granola, almond butter and chopped almonds.
Serve and enjoy