Asparagus, broccoli & french bean salad with artichoke, preserved lemon & walnut Recipe
GLUTEN FREE, DAIRY FREE, MUCUS LEAN, PLANT BASED, SOY FREE
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 preserved lemon
Freshly ground pepper and sea salt
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.