You are here:

Artichoke and green bean salad

Gino D'Acampo from Good Food Bites
For an unusual and appetising salad, try Gino D'Acampo's recipe, filled with Mediterranean flavours

Artichoke and green bean salad

Method

1. Bring a pan of salted water to the boil. Add in the green beans and cook until al dente. Drain and allow to cool.

2. Place the green beans, artichoke heart halves and salad leaves in a large salad bowl. Break in the goats' cheese, in small pieces, and add in the sun-dried tomatoes and butter beans.

3. Place the extra-virgin olive oil and the balsamic vinegar in a tall glass, add in 2 pinches of salt and 2 pinches of freshly ground pepper and stir well with a fork until blended.

4. Drizzle the dressing all over the salad, mix well (using your hands) and serve immediately with your favourite bread.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 10 min
Cook: 5 min

Ingredients

Ingredients

1 handful of fresh or frozen green beans
6 artichoke hearts in olive oil, drained and sliced in half
100g Goats cheese
1 handful Sun-dried tomato, in olive oil
200g canned butter beans, drained
2 handfuls of mixed, crisp salad leaves
4 tbsp Italian extra virgin olive oil
2 tbsp Balsamic vinegar
salt and fresh ground black pepper
your favourite bread, to serve