Description
A vibrant salad featuring grilled artichokes and creamy butter beans, enhanced by a zesty gremolata dressing. Perfect for any occasion.
Ingredients
- Olive oil, for cooking and dressing
- 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
- For serving: lemon zest, crusty bread, and 30 g fresh parsley (hard stems removed & finely chopped)
Instructions
- Make the gremolata: In a small bowl, combine the chopped parsley, minced garlic, lemon zest, and juice. Season with salt and pepper. Drizzle in olive oil and stir gently. Adjust seasoning to taste.
- Griddle the artichokes: Heat olive oil in a griddle pan over medium-high heat. Add artichoke hearts and griddle for 2-3 minutes on each side until charred.
- Combine ingredients: In a mixing bowl, combine griddled artichokes with drained butter beans. Add gremolata and a pinch of salt, mixing well. Marinate for 15 minutes.
- Make the tofu ricotta: In a blender, blend extra firm tofu, nutritional yeast, lemon juice, and water until thick and creamy. Season to taste.
- Prepare crispy capers: Heat oil in a small pan, pat capers dry, then fry until crispy.
- Assemble the salad: Spread tofu ricotta on a plate, layer marinated beans and artichokes, sprinkle with crispy capers and lemon zest, and finish with black pepper.
- Serve with crusty bread on the side.
Notes
Select high-quality olive oil and capers for the best flavor. Adjust the consistency of the tofu ricotta by modifying the water and nutritional yeast.