This salad is healthy, easy to put together and bursting with flavour. It is both simple and versatile. The green broad beans can be served warm with rice, or cold as a fresh tasting side dish eaten with bread to soak up the dressing. Leftovers make an excellent packed lunch. The artichoke is an optional extra which lifts the dish to another level. We use frozen green broad beans and frozen artichoke bottoms which can be found at middle-eastern grocers.
Serves 6 as side dish, 2 as main
400g green broad beans
6 artichoke bottoms
1 red chili
1 green chili
1 garlic clove
Generous drizzle of olive oil
Salt to taste
Juice of half a Lemon
Boil green broad-beans and artichoke bottoms until fork-tender.
Pulse garlic with red and green chilies in the mixer.
Add salt, lemon juice and olive oil to make the dressing.
Drain the beans and artichoke bottoms, dice the artichoke, then mix in the dressing while the vegetables are still steaming hot. Serve warm or cold.