Artichoke & Butter Bean Salad
From the Veggie Cookbook
Serves 4
Vegan
I’ve become mildly obsessed with those tall jars of butterbeans you sometimes see now. I’m not entirely sure about the science behind it, but they’re so much softer and more buttery than the canned type. If however, you struggle to track them down, fret not, as the ones in cans will still do the job admirably.
Serves:
4Ingredients
2 tablespoons olive oil
2 garlic cloves, finely sliced
600g jar of butterbeans, drained and a little liquid from the jar reserved
Grated zest and juice of 1 unwaxed lemon
15 sundried tomatoes in oil, drained and roughly chopped, 2 tablespoons of the oil from the jar reserved
175g pack grilled artichokes (available from most deli counters)
3 tablespoons flat leaf parsley, roughly chopped
1-2 tablespoons sherry vinegar
Salt and freshly ground black pepper
Method
- 1
Heat the olive oil in a large frying pan, add the garlic and sauté over a medium heat for a minute or so. Stir in the butter bean with the reserved liquid from the jar and half the lemon zest and all the juice. Cook for a couple of minutes or until the beans have warmed through.
- 2
Stir through the sun-dried tomatoes with the reserved oil from the jar and the artichokes. Season with salt and pepper.
- 3
Spoon the bean and tomato mixture into the bowl and add the chopped parsley. Toss to combine and coat with the flavours from the pan.
- 4
Divide the salad between 4 shallow bowls, drizzle the sherry vinegar over the top and decorate with the remaining grated lemon zest.
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