This fresh summery Greek salad is a great way to eat broad beans and the artichokes make it extra delicious. If you can’t be bothered to skin the broad beans you can use defrosted peas instead. I serve it with other salads, flatbreads and a block of feta for that alfresco summery feel. It is best served at room temperature with an extra sprinkle of herbs. It’s also great with roast fish or meat.
300g of defrosted broad beans or fresh
200g of marinated drained artichoke hearts, you can get these in a jar from supermarkets, my favourite are by Odysea
1/4 cup of olive oil
2 finely chopped salad onions
I lemon juice and zest
1 tablespoon of chopped dill
1 tablespoon of chopped parsley
1 tablespoon of chopped mint
1 teaspoon of maple syrup (optional)
salt and pepper to taste
Firstly skin the broad beans if they are largish, the small ones are fine with the skin on. This is a bit of a laborious job, but worth it as the bean inside is so tender. If using fresh, pod them and boil them for one minute, leave to cool and then take the skins off. In a large bowl, put the olive oil, lemon juice and zest, salt and pepper and maple syrup if using and whisk. Then add the artichokes, salad onions and the broad beans with some of the chopped herbs and gently mix together. Place in a serving dish and sprinkle the rest of the herbs on top.