Artichoke, bean & feta salad

Preparation Time - 30 minutes
Cooking Time  - 17 minutes

Ingredients (serves 8)

• 8 globe artichokes
• 1 lemon, juiced
• 1 x 500g pkt frozen broad beans, thawed, peeled
• 350g green beans, topped, tailed
• 60ml (1/4 cup) olive oil
• 2 tbs fresh lemon juice, extra
• 1 tbs tahini (sesame paste)
• 1 garlic clove, crushed
• Salt & freshly ground black pepper
• 200g feta cheese, crumbled

Method

• Trim each artichoke stem to 3cm. Peel away the 2 layers of outer leaves (or until the base of leaves are yellow/green in colour). Cut each artichoke in half and remove choke (furry part) near base of leaves. Place in a large bowl of water and add lemon juice.
• Cook broad beans and green beans in a large saucepan of salted boiling water, uncovered, for 7 minutes or until tender. Drain and refresh under cold running water. Drain well. Place in a large bowl and set aside until required.
• Drain artichokes and cook in a large saucepan of salted boiling water, uncovered, for 10 minutes or until tender when pierced with a skewer in the thickest part. Drain and refresh under cold running water. Add to the bowl with the green beans and broad beans.
• Combine the olive oil, extra lemon juice, tahini and garlic in a small bowl. Taste and season with salt and pepper.
• To serve, place the artichoke, green beans and broad beans on serving plates. Top with the crumbled feta and drizzle with the tahini dressing.

Notes & tips
Note: You can prepare this recipe to the end of step 3 up to 6 hours ahead. Place in an airtight container and store in the fridge. Continue from step 4 just before serving.