This fragrant salad is the perfect light meal or a delicious accompaniment to your favorite chicken, meat or fish dish.
Serves: 3-4 Preparation time: 25′ Cook in: 20′ Ready in: 45′
400g peas fresh or frozen
300g carrots, peeled, chopped
4 artichokes, preserved in olive oil, chopped
1 celery, chopped
1/4 cup dill, finely chopped
1/4 cup fennel, finely chopped
5 spearmint leaves finely chopped
4 verbena leaves, dried, crushed
1 tbsp ginger finely grated
1/4 cup extra-virgin olive oil + plus a little extra for serving
1 lemon, juiced
salt, freshly ground black pepper
In a large pan heat oil and sauté artichokes and carrots for 5 minutes.
Stir in ginger, verbena and spearmint. Add peas and celery, season with salt and pepper, reduce heat to low, cover with lid and simmer for 10 minutes or so until tender. Remove lid, drizzle with lemon juice and sprinkle with dill and fennel. Stir all ingredients carefully.
Serve warm salad on a large serving bowl drizzling with a little extra olive oil.
Photo George Drakopoulos, Food styling Tina Webb