A honey and lemon dressing lifts this simple salad of earthy artichoke hearts, bright beans and sweet shallot
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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Published
Overview
Prep time
15 mins
Cook time
5 mins
Serves
6
as a side or 4 as a light lunch
Ingredients
For the dressing
- 1½ tbsp lemon juice
- ½ tbsp white balsamic vinegar
- Good pinch saffron
- 1 tsp honey
- 5 tbsp extra-virgin olive oil
For the salad
- 175g artichoke hearts, drained
- 450g podded broad beans
- ½ tbsp olive oil
- 4 shallots, peeled and finely chopped
- 2 garlic cloves, finely chopped
- ¼-½ tsp dried chilli flakes, depending how hot you want it
- 30g raisins, soaked in boiling water and drained
- 2 tbsp pine nuts or chopped almonds, toasted
- Small bunch mint, about 20g, leaves removed and torn
Method
Step
Gently heat 1½ tbsp lemon juice, ½ tbsp white balsamic vinegar and a good pinch saffron in a very small saucepan for about 30 seconds, until you can see the saffron colour the liquid.
Step
Leave to cool, then whisk in 1 tsp honey and 5 tbsp extra-virgin olive oil and season.
Step
Slice 175g artichoke hearts (drained) in half, place in a serving dish and pour on the dressing. Set aside.
Step
Cook 450g podded broad beans in boiling water until tender. Drain, run them under cold water and then slip off the skins. Set aside.
Step
Heat ½ tbsp olive oil and gently sauté 4 finely chopped shallots until soft and pale gold, then add 2 finely chopped garlic cloves and ¼-½ tsp dried chilli flakes (depending how hot you want it) and sauté for a further minute.
Step
Scrape these over the artichokes.
Step
Add 30g raisins (soaked in boiling water and drained), 2 tbsp toasted pine nuts or chopped almonds, leaves removed and torn from a small bunch mint (about 20g) and the dressing and gently toss together.
Step
Taste for seasoning and sweet-savoury balance.