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Artichoke and Broad Bean salad

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.


  • 6 artichoke hearts, in olive oil

  • 1 handful of fresh broad beans 

  • 100g goat's cheese

  • handful of sun-dried tomatoes, in olive oil

  • 4 tbsp italian extra virgin olive oil

  • 200g tinned butter beans, drained

  • 2 handful of mixed crispy salad leaves 

  • 2 tbsp balsamic vinegar

  • salt and pepper to taste


  • 1.

    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.

  • 2.

    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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