This vegetable salad makes a wonderfully fresh and vibrant dish to enjoy at the height of summer. Include a tasty array of delicious vegetables - fresh peas, artichokes, broad beans and fine beans - or add whatever other seasonal veg you like.
Serves: 4
INGREDIENTS
For the artichokes:
6 globe artichoke hearts
100ml olive oil
250ml white wine
60ml white wine vinegar
½ head of garlic
5 sprigs of fresh thyme
1 tsp coriander seeds
1 lemon, juiced and sliced in half
½ tsp ground white pepper
2 bay leaves
Rock salt
For the salad:
100g fine beans
50g broad beans, deshelled
50g fresh peas
40g pea shoots
To plate:
4 tbsp extra virgin olive oil
1 tbsp white wine vinegar
2 tsp lemon zest
200g soft goats' cheese
1 tsp cumin seeds
Sea salt
Freshly ground black pepper
METHOD
● First prepare the artichoke hearts by putting them in a pot/ large saucepan with 1¼ litres of water.
● Add the olive oil, white wine, vinegar, garlic, fresh thyme, coriander seeds, lemon juice, ground white pepper, bay leaves and rock salt to taste.
● Cover the pot with a circle of parchment paper and bring to the boil. Simmer until just cooked and take the pot off the heat, cool and store in the cooking liquid.
● Bring a pot of water to the boil. Add the fine beans, cook for a minute and add the broad beans. Leave to cook for another minute before adding the peas.
● Remove the beans and peas and refresh in iced water. Take out of the water, drain and set aside.
● Slice the artichokes into quarters, then mix with the beans, peas and pea shoots in a salad bowl.
● For the dressing: whisk the olive oil, vinegar and lemon zest together in another bowl. Use the dressing to coat the vegetables.
● Season and serve with the goats' cheese, sprinkled with some cumin seeds.
