Salad of artichoke with honey

Cut the top and bottom of the oranges and peel the oranges with a sharp knife to the flesh. Cut the orange peel into strips of about 1/2 cm wide. Use a sharp knife to cut out the orange wedges between the fleece.

Cut the aubergine into large blocks of about 2 cm. Boil the aubergine and strips of orange zest for 10 minutes in water with salt. Squeeze the eggplant with a spoon from time to time so that it is well done. Let the aubergine and orange peel drain well in a colander.

Halve the artichoke hearts. Spoon the artichoke hearts with eggplant and orange peel, oil and honey in a bowl. Season with salt and pepper and let the vegetables marinate for 15 minutes at room temperature. Divide the orange slices over the salad.

Heat a frying pan without fat. Roast the almonds golden brown. Sprinkle the almonds just before serving over the salad. Tasty with tomato couscous.