Quick recipe finder Artichoke, pepper and broad bean salad with lemon dressing
By Nick Nairn From Ready Steady Cook
Ingredients
- ¼ onion, very finely sliced
- ¼ red pepper, finely sliced
- 4 artichoke hearts in oil, drained and cut into wedges
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh coriander
- 50g/1¾oz broad beans, skins removed
- ½ lemon, juice only
- 3 tbsp olive oil
- salt and freshly ground black pepper
Method
Combine the onion, pepper, artichoke hearts, chives, coriander and broad beans in a bowl.
In a separate bowl, whisk together the lemon juice, olive oil and salt and freshly ground black pepper. Pour over the salad, stirring to coat everything. Serve.
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