Sunday 25 August 2019

Indy Power: Veg after my own heart


Artichoke & Tahini Wedge Salad
Artichoke & Tahini Wedge Salad

Salad days with versatile fried artichokes .

Artichoke & Tahini Wedge Salad

This salad looks gorgeous and tastes even better. Irresistible fried artichoke hearts, crisp wedges of bright lettuce, creamy tahini dressing and crunchy toasted seeds - simple but perfectly paired.

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Gluten-free & vegan

Ingredients

For the dressing 1 garlic clove

50g tahini

Juice of 1 lemon

60ml water

½ tsp nutritional yeast

Sea salt and pepper

For the salad 3 heads of baby gem lettuce

250g artichoke hearts (jarred)

35g mixed seeds

Method

Mince the garlic. Add all of the dressing ingredients to a bowl and whisk until completely smooth.

Slice the baby gem into wedges and arrange them on a large serving plate or bowl.

In a large pan on medium-high heat, fry the artichoke hearts for a few minutes on each side until crisp and charred.

In another small pan, toast the seeds until crunchy and golden.

Scatter the crispy artichokes over the lettuce, drizzle over the dressing and sprinkle on the seeds.


Indy loves

Artichokes are one of my favourite vegetables ever. They remind me of warm summery days in France, where we buy them at the morning market, boil them whole and eat them, dipping them in dressing, leaf by leaf, outside in the sun. At home, they’re harder to come by fresh and a little less romantic. I buy the hearts in a jar or at a deli counter. They’re still so delicious, though: oily and full of flavour, and they’re so versatile. They’re meaty and substantial, and they’re so gorgeous in stews, salads or just fried until crisp in a pan and eaten with your hands. They’re full of phytonutrients and fibre; one medium artichoke contains over 10g of fibre.


Exquisite extras

I’ve kept it simple with this recipe, letting the flavourful dressing and crispy artichokes speak for themselves but you can add in as many extras as you like. Wedges of ripe avocado are gorgeous, as are some chopped sun-dried tomatoes for even more richness and a pop of colour. It also works really well if you have any leftover roast veg to use up: just throw them in too. If you want to bulk it up into a full meal rather than a side, add some cooled fluffy brown rice or quinoa along with any or all of the above.

Don’t be afraid to make it your own.


Dress up a dip

This dressing tastes good on any type of salad and it’s a really delicious dip too — it’s particularly good with roasted sweet potato wedges

www.littlegreenspoon.ie

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