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.
