- Asparagus, broccoli & french bean salad with artichoke, preserved lemon & walnut

Asparagus, broccoli & french bean salad with artichoke, preserved lemon & walnut Recipe

R​ecipe

26w ago

782

GLUTEN FREE, DAIRY FREE, MUCUS LEAN, PLANT BASED, SOY FREE

Ingredients:

5 Asparagus spheres

3 Purple sprouting broccoli or tenders tam broccoli stems

A small handful of french beans

1/8 Pointed cabbage chopped

13 Walnut halves

3 Artichoke hearts (cooked)

1/4 Cucumber thinly sliced lengthways

1/2 Lemon

1/2 preserved lemon

Olive oil

Freshly ground pepper and sea salt

Method:

Blanch the asparagus, beans and broccoli separately in boiling water until just tender

(2-3 minutes) and then plunge into cold water to cool immediately and retain colour. Drain.

Add 10 walnuts, artichokes, zest and juice of 1/2 lemon, inside of 1/2 preserved lemon (discard skin and pips), 1 tbsp olive oil and and a few twists of pepper and a pinch of sea salt to a food processor and process until combined but with a bit of texture. Taste and add more seasoning or lemon juice if necessary.

Add blanched vegetables to a bowl and add chopped cabbage and cucumber.

Add a spoonful of the pesto to the bowl and mix all together.

Add salad to serving bowl and sprinkle remaining walnuts over the top crushing them slightly as you do.

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