Summer garden salad

servings4
30 minutes

Ingredients

Summer salad

  • 100g of fine beans
  • 50g of broad beans, deshelled
  • 50g of fresh peas
  • 40g of pea shoots

Artichokes

  • 6 globe artichoke hearts
  • 250ml of white wine
  • 100ml of olive oil
  • 60ml of white wine vinegar
  • 1/2 head of garlic
  • 5 sprigs of fresh thyme
  • 2 bay leaves
  • 1 tsp coriander seeds
  • 1/2 tbsp of ground white pepper
  • 1 lemon, juiced and sliced into half
  • rock salt

To plate

  • 200g of soft goat's cheese
  • 2 tsp lemon zest
  • 1 tsp cumin seeds
  • 4 tbsp of extra virgin olive oil
  • sea salt
  • 1 tbsp of white wine vinegar
  • black pepper, freshly ground

Method

1
To start the salad, prepare the artichokes. Place the artichokes in a pot or large saucepan with 1 1/4 litres of water
  • 6 globe artichoke hearts
2
Add the white wine, olive oil, vinegar, garlic, fresh thyme, coriander seeds, lemon juice, ground white pepper, bay leaves and rock salt to taste
  • 250ml of white wine
  • 100ml of olive oil
  • 1 lemon
  • 1/2 tbsp of ground white pepper
  • 1 tsp coriander seeds
  • 60ml of white wine vinegar
  • 5 sprigs of fresh thyme
  • 1/2 head of garlic
  • rock salt
  • 2 bay leaves
3
Cover the pot with a circle of parchment paper and bring to the boil. Simmer until just cooked and remove from the heat, cool and store in the cooking liquid
4
Bring a pot of water to the boil. Add the fine beans to the pot, cook for a minute and then add the broad beans. Leave to cook for another minute before adding the peas. Remove both the beans and peas and refresh in iced water. Remove from the water, drain and set aside
  • 100g of fine beans
  • 50g of broad beans
  • 50g of fresh peas
5
Slice the artichokes into quarters, then mix with the beans, peas and pea shoots in a salad bowl
  • 40g of pea shoots
6
In another bowl, whisk the olive oil, vinegar and lemon zest together. Use the dressing to coat the vegetables
  • 100ml of olive oil
  • 60ml of white wine vinegar
  • 2 tsp lemon zest
7
Divide the dressed vegetables between plates, season and serve with the goat's cheese, sprinkled with some cumin seeds
  • 1 tsp cumin seeds
  • 200g of soft goat's cheese
  • sea salt
  • black pepper