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.
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Store Spice Organizer
Food Storage Container Set
Cutting Board Set