Salad with artichokes

For the dressing

1. In a bowl, place the mustard, honey, salt, juice and the lemon zest. Place the fennel seed, chilli flakes, olive oil and grind in a mortar. Grind until they crack. Transfer the mixture to the bowl with the dressing. Stir well with a whisk until all the ingredients have mixed in together.

For the composition

1.  Place half the dressing in a serving bowl and using circular motions spread it out across the bowl's entire surface. Cut the iceberg into small pieces and put it in the bowl. Add the rocket, the carrot in thin slices and the cherry tomatoes in halves.
2. Put a frying pan over a high heat and add in 1 tablespoon of olive oil. Cut the radicchio into thin slices and put it in the frying pan. Add salt, pepper and sauté on both sides for 1-2 minutes. Remove the radicchio from the pan and add it to the bowl with the rest of the salad. Put the same frying pan over a high heat and add 1 tablespoon of olive oil.
3. With a slotted spoon, remove the artichokes from the saucepan and place them in the hot frying pan. Sauté them for 6-7 minutes until their liquid has gone and they have taken on colour. Transfer them to the salad. Finely cut the green part of the spring onion, the chilli pepper, spearmint, dill and put it all in a bowl.
4. Pour the rest of the dressing over the rest and serve.