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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Gemarineerde boterbonen, ricotta en gegrilde artisjokharten met salsa verde
Simple yet UNBELIEVABLY satisfying.
Creamy beans, soft ricotta + charred artichokes, all dressed in a zippy + zesty dressing. Perfect as an appetising or share plate for an al fresco dinner party, or simply as a hearty salad in its own right.
Ingrediënten
1 x 400g tin of artichoke hearts, drained and sliced in half
1 tbsp olive oil
1 x 250g tub of ricotta cheeseThe zest of 1 lemon
½ jar of Queen Butter Beans, drained
For the Dressing4 tbsp olive oil
A handful of fresh parsley (roughly 10g), finely chopped
3 tbsp capers, half roughly chopped
The juice of 1 lemon, zest reserved for garnishRoutebeschrijving
Add all of the ingredients for the dressing to a small bowl and mix well to combine. Toss in the butter beans and leave to marinate will you carry on with the next steps.
Bring a griddle pan to a medium-high heat. Add the artichokes and drizzle with oil and a pinch of salt and cook for 3-4 minutes, turning half way-through, until griddle marks show.
Meanwhile, add the ricotta to a mixing bowl with the zest of 1 lemon, pinch of flaky salt and cracked black pepper and whip into creamy consistency.
To plate, spread the ricotta onto a serving plate, top with the artichokes, scatter over the marinated beans and finish with a drizzle of the last bits of the dressing/marinade. Finish with some lemon zest and an extra drizzle of olive oil, if you like. Plus some bread to mop it all up, if you fancy.
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