Advertisement

Ingredients

Method

  • STEP 1

    Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.

  • STEP 2

    Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat’s cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat’s cheese, then serve.

RECIPE TIPS
MAKING IT FISHY, OR FOR A SNACK

Use a can of tuna and flake it into the salad instead of the goat’s cheese. Or pile up any leftovers on toasted bread for a quick snack.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.9 out of 5.17 ratings
Advertisement
Advertisement
Advertisement