Recipes>Jerusalem Artichoke Recipes
Warm Salad of Artichokes Broad Beans and Peas
by Tony Kitous , Dan Lepard from Comptoir Libanais Express
Easy
Serves 4
From the Comptoir Express cookbook comes this warm and colourful salad. The super green dish mixes artichoke hearts with green chillies, broad beans and peas.
Discover more delicious Lunch recipes
Quick, fresh ideas to power your afternoon
From the book
Comptoir Libanais Express
Tony Kitous, Dan Lepard
Buy From
Introduction
I can imagine lots of people might not be very comfortable with the idea of ‘cooking’ lettuce but it really does work. True, lettuce is fabulous when it’s crisp, crunchy and coated in dressing, but adding a little heat to it just gives it another dimension. You could use hardier leaves, such as spinach or Swiss chard but that would change the texture and essence of the dish. Lettuce is sweet and soft and gives this salad a light, spring-like feel. And in true ‘Express’ style, it cooks much faster than its tougher winter equivalents. This salad is a cinch to construct, especially now it’s getting easier to buy jars or tins of artichoke hearts.
Tags
Ingredients
| 2 tbsp | olive oil |
|---|---|
| A bunch | of spring onions, roughly chopped |
| 1 tsp | ground coriander |
| 1 | mild green chilli, chopped |
| 2 | garlic cloves, sliced |
| 6 | artichoke hearts from a tin or jar, drained well and halved |
| 200g | fresh broad beans, podded |
| 200g | fresh peas (or defrosted frozen peas if fresh are unavailable) |
| 2 | Little Gem lettuces, cut into wedges |
| A handful | of chopped dill |
| Juice of ½ lemon | |
| 2 tbsp | extra virgin olive oil |
| Salt and ground black pepper | |
| Thick yoghurt, to serve |
Method
Heat the olive oil with plenty of seasoning in a pan over a medium heat and gently fry the spring onion until soft and slippery and starting to caramelise and turn golden.
Stir the coriander, chilli and garlic into the pan, mixing well. Allow the garlic to colour just a little, then stir in the artichoke hearts, broad beans and peas. Season again, add a good splash of water and cover with a lid immediately so that the vegetables steam in the water. This will take around 5 minutes.
Stir in the lettuce and dill, allowing the lettuce to wilt in the pan. Whisk together the lemon juice and olive oil and pour that over the top. Taste and add a splash more olive oil if you think it needs it. Spoon all the vegetables and lovely juices into a bowl and serve with a dollop of yoghurt on top.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Lunch Recipes
View all
Jamie Oliver’s Spring Soup and Ricotta Toasts
Jamie Oliver’s Dukkah Poached Eggs
by Jamie Oliver from Eat Yourself Healthy
More Salad Recipes
View all
Jamie Oliver’s Chopped Rainbow Salad
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s Spinach and Lentil Fritter Salad
by Jamie Oliver from Eat Yourself Healthy
More Easy Recipes
View all
Speedy Cheesy Ravioli Bake
by John Gregory-Smith from The Greatest Traybake Cookbook Ever
Cumin-spiced Lamb Chops with Roasted Squash
by John Gregory-Smith from The Greatest Traybake Cookbook Ever
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
