Artichoke Salad

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(serves 8-10)
  • 1kg grilled artichokes hearts sliced in half (good quality tinned)
  • 40g blanched almonds lightly toasted
  • 3 stalks mint leaves picked
  • 2 sprigs dill leaves picked
  • 3 sprigs parsley leaves
  • 500g fresh broad beans podded and blanched
  • 1 small celery heart finely sliced
  • 1 lemon zest and juice
  • 15-20 green grapes cut in half
  • 20g currants
  • Chilli flakes to taste
  • 50ml olive oil
  • Pepper
  • 4 slices pancetta baked until crisp (optional)

In a large salad bowl layer the artichoke halves, sprinkle over the herbs, toasted almonds, broad beans, herbs, celery heart, grapes and currants. Mix together the olive oil, lemon zest and juice, currants and season with salt and pepper.  Spoon over the salad and sprinkle with chilli flakes (optional).