Raw pea, broad bean and artichoke salad recipe
Arthur Potts Dawson presents a 'low carbon' salad idea, full of green ingredients and young artichokes.
If you prefer you can substitute a locally sourced, vegetarian cheddar cheese for the Grana Padano in the pesto.
Ingredients
- 100 g freshly podded peas
- 100 g freshly podded young broad beans
- 4 young artichokes
- 50 g wild rocket
- 70 ml virgin olive oil
- 45 g Grana Padano cheese
- 1 small piece garlic
- 1 small wedge of lemon
- 10 g fresh basil leaves
- 1 pinch salt and pepper to taste
- 3.5 oz freshly podded peas
- 3.5 oz freshly podded young broad beans
- 4 young artichokes
- 1.8 oz wild rocket
- 2.5 fl oz virgin olive oil
- 1.6 oz Grana Padano cheese
- 1 small piece garlic
- 1 small wedge of lemon
- 0.4 oz fresh basil leaves
- 1 pinch salt and pepper to taste
- 3.5 oz freshly podded peas
- 3.5 oz freshly podded young broad beans
- 4 young artichokes
- 1.8 oz wild rocket
- 0.3 cup virgin olive oil
- 1.6 oz Grana Padano cheese
- 1 small piece garlic
- 1 small wedge of lemon
- 0.4 oz fresh basil leaves
- 1 pinch salt and pepper to taste
Details
- Cuisine: English
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- To make the dressing: pound the garlic in a pestle and mortar with a pinch of sea salt until smooth, then add the basil and continue to crush and smash until you have a smooth green paste in the bottom of the pestle.
- Now begin to add the peas and broad beans, one handful at a time, making sure that with each handful you have sufficiently crushed the previous handful to a rough paste.
- Once the peas and broad beans have been crushed, grate the cheese into the pestle and mortar, smash together again, add the olive oil and finally give it a good mix. The mixture will resemble a light green pesto.
- To make the salad: prepare the artichokes by cutting off their stem but leaving 5cm which you then peel to leave the edible part. Trim off the outer leaves and then cut 3cm off the top of the artichoke, leaving the main flesh of the artichoke behind. Cut each artichoke in half and scoop out the choke with a teaspoon.
- Place the artichoke flat side down onto the chopping board and slice up as thinly as possible.
- Place all of the sliced artichoke into a mixing bowl and squeeze the lemon over the slices to stop them from oxidising (going brown). Add the wild rocket, sprinkle in the salt and pepper and drizzle in 15ml of the olive oil. Mix well with your finger tips.
Recipe provided by Good Energy.
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