Bacon and Cabbage Frittata paint

Earthy marinated artichoke, sweet ripe tomatoes, a dusting of black olives, bright green oregano from our garden topped off with Italy’s best olive oil. What can I say? – I’m in heaven! 

Serves 6-8  


  • 8 marinated artichoke hearts (220 grams), drained  
  • 500 grams mixed heritage tomatoes, including vine cherry tomatoes
  • 1 small red onion (30 grams)
  • 10 black olives, pitted 
  • Small handful fresh oregano, leaves only
  • Small handful purslane leaves or pea-shoots to garnish


  • 100 ml extra virgin olive oil
  • ½ teaspoon garlic, finely grated
  • Himalayan salt and freshly ground black pepper to season
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low GI

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  1. Place all dressing ingredients in a sealed jar and shake well.
  2. To make olive crumb, heat oven to 140c. Place pitted olives in a blender and pulse till a breadcrumb texture. Transfer to tray lined with parchment paper. Place in oven 20-30 minutes until dried. Leave to cool and transfer to a clean jar. Use as required.
  3. Cut artichoke hearts in ½ or ¼, depending on size. Place artichoke hearts flat side down on a hot pan and griddle till golden and charred on all sides. Transfer to a small dish and toss with 2 tablespoons of dressing. Marinate for a few hours or overnight.
  4. Slice tomatoes in various shapes, leaving smaller ones whole or halved. Season and set aside. Peel and cut red onion in half, slice thinly and set aside.
  5. Gently arrange grilled artichokes hearts, tomatoes, sliced red onion, oregano and purslane leaves on a large salad platter. Drizzle the rest of the olive oil dressing over the salad and sprinkle over black olive crumble.