Globe artichokes are a popular prebiotic providing food for beneficial bacteria in our digestive system. Add a handful of bitter greens like rocket or watercress to the salad to aid secretion of digestive juices.

Serves 2
• 2 skinless, boneless chicken breasts
• 1 romaine lettuce shredded
• Handful of rocket leaves
• 6-8 stalks of tender stem broccoli very lightly steamed (you still want a slight crunch)
• 2 marinated artichoke hearts, drained
• handful of black olives, sliced
• 1⁄2 red onion, halved and sliced thinly
• 100g cherry tomatoes, halved

Dressing
• 2 garlic cloves, unpeeled
• 1/4 tsp Dijon mustard or to taste  
• 1tbsp chopped parsley
• 1tbsp red wine vinegar
• 1tbsp sherry vinegar
• 60ml olive oil
• 1⁄2 tsp coconut sugar
• sea salt and black pepper

1. Preheat the oven to 200C, gas mark 6. Place the garlic cloves in a piece of foil, drizzle over a little oil and wrap up the foil. Place in the oven and bake for 30 minutes until soft. Cool then squeeze out the flesh. Place in a blender with the remaining dressing ingredients and process until smooth.
2. Bring a large pan of water to the boil. Add the chicken breasts and simmer for 10 minutes. Turn off the heat and let the chicken breasts stand in the water for a further 15 minutes. Remove the chicken and shred the meat.
3. Place all the salad ingredients in a large bowl and scatter over the chicken. Just before serving pour over the dressing and toss well.