GRILLED ARTICHOKE & BUTTER BEAN SALAD WITH GREMOLATA DRESSING
I think this counts as a salad, but you are welcome to take me up on it if you like. Whatever it is, it's a glorious plate of food. Silky tofu ricotta, gremolata marinated butter beans and grilled artichoke hearts, and delicious little crispy capers.
Ingredients
- olive oil
- 390 g can artichoke hearts drained & halved
- 400 g butter beans drained & rinsed
- 200 g extra firm tofu
- 1 tbsp nutritional yeast
- juice of 1 lemon
- 1 tbsp capers
- salt & freshly ground black pepper
- to serve: lemon zest, crusty bread
GREMOLATA
- 30 g fresh parsley hard stems removed & finely chopped
- 2 garlic cloves minced
- zest & juice of 1 lemon
- extra virgin olive oil
Instructions
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Start with making the gremolata. Combine the chopped parsley, garlic, lemon zest and juice and a good pinch of salt and black pepper in a small bowl. Add just enough extra virgin olive oil to cover it and give everything a stir (you could also make this in a food processor, but it’s nice when it has some texture, so make sure you don’t blend it until completely smooth). Taste and adjust the seasoning, adding more lemon juice, salt, or anything else you think it may need.
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Heat a glug of oil in a griddle pan over a medium-high heat. Once hot, griddle the artichoke hearts for 2-3 minutes each side, until darkly golden and charred with griddle marks.
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Combine the warm artichoke hearts with the butter beans in a mixing bowl. Add a few spoonfuls of the gremolata and a good pinch of salt and stir well to combine. Allow to marinate for 15 minutes.
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To make the tofu ricotta, combine the tofu, nutritional yeast, lemon juice, 1 tbsp water a good pinch of salt in a blender. Blitz until you have a thick creamy consistency, then taste and adjust the seasoning, if needed.
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Heat a glug of oil in a small frying pan over a medium heat. Once hot, pat the capers with paper towel to remove any excess moisture, then add them into the pan. Fry for a minute or so, until nice and crisp.
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Spread the tofu ricotta over the base of a serving plate. Arrange the butter beans and artichokes over top, then sprinkle with the crispy capers and a grating of lemon zest. Finish with a good crack of black pepper and eat with lots of crusty bread, if you like.
Love unique salads like this Grilled Artichoke & Gremolata salad? Try my Blood Orange & Stracciatella Salad too!
This was sooo delicious and so easy! I don’t have a grill pan, so I just seared my artichokes in a regular pan, and it was still amazing. Just as good as leftovers too!
Yes! You definitely don’t need to have a griddle pan – glad you liked it!
G x
The taste made me feel like a small chef. Such a delicious flavour combo. Thank you for making my dinner a real experience!
This is one of my favourites – so glad you enjoyed it!
G x