Haven’t eaten enough summer salads? Here’s Higgidy – The Veggie Cookbook’s  Artichoke Butter Bean Salad that will take you all the way through until autumn, it’s that delicious!

INGREDIENTS – Serves 4

2 tablespoons olive oil

2 garlic cloves, finely sliced

600g jar butter beans, drained and a little liquid from the jar reserved

grated zest and juice of 1 unwaxed lemon

15 sun-dried 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 at-leaf parsley, roughly chopped

1–2 tablespoons sherry vinegar

salt and freshly ground black pepper 

 

METHOD

Heat the olive oil in a large frying pan, add the garlic and sauté over medium heat for a minute or so. Stir in the butter beans 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.

Stir through the sun-dried tomatoes with the reserved oil from the jar and the artichokes. Season with salt and pepper.

Spoon the bean and tomato mixture into a bowl and add the chopped parsley. Toss to combine and coat with the flavours from the pan.

Divide the salad between 4 shallow bowls, drizzle the sherry vinegar over the top and decorate with the remaining grated lemon zest. 

Book Credit: Higgidy – The Veggie Cookbook: 120 glorious vegetarian recipes by Camilla Stephens is published by Mitchell Beazley, £20.00, www.octopusbooks.co.uk
Photo credit: Dan Jones


Try this: Summer Veggie Spring Rolls

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