This vegan-friendly salad combines the texture and flavours of artichoke and cannellini beans with the crunch of pine nuts.
- Drain artichokes, reserving 1 tablespoon of the marinade.
- Heat a greased chargrill pan on medium-high heat. Cook artichoke in batches, for 2 to 3 minutes each side or until charred and heated through. Transfer to a large heatproof bowl.
- Add beans, pine nuts and rocket to warm artichoke. Place lemon juice and reserved marinade in a screw-top jar. Season with salt and pepper. Secure lid. Shake well. Pour over salad. Add parsley. Toss gently to combine. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set