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Marinated artichoke and cannellini bean salad
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Prep Time:
10 minutes
Cook Time:
4 minutes
Total Time:
14 minutes
Vegan artichoke and cannellini bean salad with crunchy pine nuts.
Ingredients:
  • 340g jar marinated artichoke hearts (see note)
  • 400g can cannellini beans, drained, rinsed
  • 40.00 ml pine nuts, toasted
  • 1 bunch rocket
  • 42.00 gm lemon juice
  • 62.50 ml small fresh flat-leaf parsley leaves
Instructions:
  • Reserve 1 tablespoon of the artichoke marinade before draining.
  • Preheat a greased chargrill pan over medium-high heat. Grill artichoke in batches for 2 to 3 minutes per side until charred and warmed. Transfer to a large heatproof bowl.
  • Combine beans, pine nuts, and rocket with warm artichoke. In a screw-top jar, mix lemon juice and reserved marinade. Season with salt and pepper, then securely lid the jar and shake well. Drizzle the dressing over the salad, add parsley, and toss gently to mix. Serve and enjoy.

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