Enjoy the best vegetables of the season with this simple and quick recipe using artichoke hearts, asparagus, peas and rocket
(Serves 2) Ingredients
FOR THE SALAD
A selection of baby salad leaves 250g of artichoke hearts, precooked
A bunch of asparagus
½ cup freshly shelled peas, cooked and drained
½ cup soy beans (or broad beans), cooked and drained
A large handful of rocket
1 large avocado, de-stoned and sliced Basil leaves
FOR THE DRESSING
3 tbsp extra virgin olive oil
1-2 tbsp freshly squeezed lemon juice ½ tsp Dijon mustard
Freshly ground black pepper
A local cheese of your choice, halloumi, mozzarella or pecorinoromano or a vegan cheese crusty bread (optional)
Make the dressing in a mason jar or a small bowl; mix the extra virgin olive oil, the freshly squeezed lemon juice, Dijon mustard, salt and pepper, replace the lid and shake or whisk the ingredients in the bowl to combine and emulsify the dressing. Set aside until ready to serve.
Trim the stalks of the asparagus and place beneath a pre-heated grill for three to five minutes, turning as you see the asparagus colour slightly.
Slice the artichoke hearts; here we used pre-cooked artichoke hearts in water (to avoid the spikes), but you could use artichoke hearts marinated in olive oil from a local deli.
Arrange the rocket and baby leaves on two plates, top with the sliced avocado and spoon the cooked and drained peas and soy beans (or broad beans) over the salad.
Slice the grilled asparagus and arrange on the salad with the artichoke hearts.
Scatter the basil leaves on top. Slice or break off chunks of your chosen cheese and arrange over the salad. Drizzle the salad with the dressing and serve with some crusty bread. Recipe, words and image by Emily Diamond