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A beautiful cold salad that can be thrown together in no time at all. Serve on a stylish platter with crusty bread on the side.
Cook the broad beans in boiling water until al dente. Drain and allow to cool. Cut the artichoke in half and place in a large bowl with the broad beans and salad leaves. Break in the goat’s cheese into small pieces, add in the sun-dried tomatoes and the butter beans.
Place the extra virgin olive oil and the balsamic vinegar in a tall glass, add in 2 pinches of salt and 2 pinches of pepper. With a fork, stir well until all flavours are blended. Drizzle the dressing all over the salad, mix well using your hands and serve immediately with your favourite bread.
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