Broad bean and artichoke salad with rocket and parmesan
A quick and simple salad using preserved artichokes, which are obtainable from good Italian delis, and convenient frozen broad beans, which are lightly cooked until tender. It can be served as a starter, as a side dish to lamb dishes or as a light lunch with some crusty bread.
Cooking time: 10 minutes
Portions: Serves 2-4
Ingredients:
Ingredients for dressing:
- 2 tbsp extra-virgin olive oil
- Juice of ½ lemon
- Sea salt, to taste
Preparation:
Meanwhile, heat a small frying pan (skillet) over a medium heat and toast the pine nuts for about 3 minutes. Remove from the heat and set aside to cool. Drain the cooked broad beans in a colander, then rinse them under a cold running tap to cool them down and drain well. Place the beans in a bowl, together with the artichokes, rocket, cooled pine nuts and Parmesan shavings. Combine the dressing ingredients, pour over the salad, mix well and serve.
