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Sicilian artichoke and broad bean salad

Sicilian artichoke and broad bean salad

Sicilian artichoke and broad bean salad

·         30 minutes + soaking

·         Serves 4

·         Easy

Ingredient

       Raisins 30g

       Lemon juice 1½ tbsp

       White balsamic vinegar ½ tbsp

       Saffron good pinch

       Runny honey 1 tsp

       Extra-virgin olive oil

       Tinned artichoke hearts 175g, drained

       Podded broad beans 450g

       Shallots 4, finely sliced

       Garlic 2 cloves, finely chopped

       Chilli flakes ¼-½ tsp, to taste

       Pine nuts 2 tbsp, toasted

       Mint leaves from 1 small bunch, torn

Recipe

1.    Put the raisins to soak in boiling water for 30 minutes, then drain. Make the dressing by mixing the lemon juice, white balsamic and saffron in a very small saucepan and gently heat – the saffron will colour and flavour the liquid as it heats. Cool, then whisk in the honey, 5 tbsp extra-virgin oil and season.

2.    Slice the artichoke hearts, put them in a serving dish, pour on the dressing and gently turn to coat. It really helps the artichokes if they can sit in this for a while (an hour is great).

3.    Put the broad beans in a saucepan with boiling water and cook until they are tender (about three minutes). Drain, run them under cold water and then slip off the skins.

4.    Gently cook the shallots in a little olive oil until soft and pale gold, then add the garlic and chilli and cook for another minute. Scrape these into the dish with the artichokes. Add all the other ingredients to the dish and gently toss together. Taste for seasoning and sweet-savoury balance, then serve.

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