•  20g butter
•  ⅓ cup (55g) chopped raw almonds
•  6 marinated artichoke hearts, halved
•  ½ cup (60g) green olives, pitted and sliced
•  250g green beans, trimmed
•  ¼ cup (60ml) red wine vinegar
•  sea salt and cracked black pepper
•  70g baby rocket (arugula) leaves
•  1 cup flat-leaf parsley leaves

  Melt the butter in a medium non-stick frying pan over medium heat. Add the almonds and cook for 1–2 minutes. Add the artichokes, green olives and beans and cook for a further 2 minutes. Add the red wine vinegar, salt and pepper and cook for a further 1 minute or until heated through.

  Place the rocket and parsley in a bowl, pour over the warm artichoke mixture and toss to combine.