Devang House’s Artichoke, Bean & Sun-dried Tomato Salad Recipe
To enjoy the numerous benefits of apple cider vinegar, try it in this hearty salad straight from the kitchens of Devang House! The European flavours of basil, sun-dried tomato and artichoke are balanced with a sweet and tart dressing of brown sugar and apple cider vinegar.
Prep Time: 15 mins
Cook Time: 5 mins
1/2 cup sun-dried tomatoes
1 cup French beans, blanched
30 grams or 2 tablespoons red bell peppers, roasted and diced
10 leaves basil, hand torn
15 grams or 1 tablespoon parsley, chopped
15 ml or 1 tablespoon lemon juice
15 ml or 1 tablespoon apple cider vinegar
5 grams or 1 teaspoon brown sugar
5 grams or 1 teaspoon pepper
15 grams or 1 tablespoon parmesan cheese, grated
10 grams or 2 teaspoons black olives, chopped
30 ml or 2 tablespoons extra virgin olive oil
Salt, to taste
30 grams or 2 tablespoons garlic, peeled and chopped
5 grams or 1 teaspoon thyme
8 whole artichoke hearts
Gather all the ingredients and process vegetables.
In a bowl, add the sun-dried tomatoes, French beans, bell peppers, basil, parsley, lemon juice, apple cider vinegar, brown sugar, pepper, half of the parmesan cheese, black olives, half of the extra virgin olive oil and salt. Whisk together well.
In a hot pan, sauté garlic in remaining olive oil, add thyme and chargrill the artichoke. Once complete, toss all the ingredients together.
Plate the salad and finish with remaining Parmesan cheese and a sprig of parsley.
Devang recommends you buy all ingredients organic for a healthy and nourishing meal for you and the planet. You can order your organic food stuff here.
This article first appeared in the Devang magazine.