Broad beans, artichokes in lemon and olive oil

A great speedy tip from Kon Karapanagiotidis to make this salad is to only pod your broad beans once, rather than twice, leaving the skins on, adding extra fibre to the dish. Packed with four types of fresh and dried herbs and a lemon olive oil dressing, you’re sure to love what Kon calls ‘heaven on a plate’.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 20 fresh broad beans in skin, podded
• 8 bottled or canned artichoke hearts, halved
• 1 tbsp roughly chopped mint
• 2 tbsp roughly chopped dill
• ½ fennel bulb, thickly sliced
• 1 tsp dried Greek oregano
• 1 tbsp fresh oregano leaves, roughly chopped
• 1 spring onion, thinly sliced
• 1 lemon, juiced
• salt and black pepper
• 3 tbsp extra virgin olive oil, to serve

Instructions

1. Bring a small saucepan of water to the boil. Add the broad beans and cook for 5 minutes, or until tender. Drain and set aside.

2. In a large bowl, combine the broad beans with the artichoke, mint, dill, fennel, Greek oregano and spring onion. Stir in lemon juice, season with salt to taste and drizzle with olive oil. Spoon into a serving dish and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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Watch the full episode here

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Watch the full episode here

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