This artichoke, bean & goat cheese salad combines some of spring’s best flavours and produce, into one huge salad! Celebrate the impending arrival of spring, and all the good stuff it has to offer!
I just wanted to take this moment to tell you guys that I am experiencing an ultimate blissful at the moment while I write this post.
Well… for the first time in weeks it was a really warm, sunny day. I am currently sitting on my bed, with a hot tea, the windows and doors are open, I’ve got Alt J playing on my laptop and it’s still bright outside.
I cooked a delicious dinner, took some photos for the blog, cleaned the house and still had time to chat with my Mum back in Aus.
And I am so content right now…
Amazing how a bit of sunshine can just make everything seem better!
I was on spring break all of last week, and I did not get anything done! All I managed to do was stress myself out more about my blog progress and plan two recipes for this week!
Oh and eat. I ate a lot.
It’s funny how the more I do, the more productive I am. After working all day, I have been so much more productive in the afternoon!
I guess it helps when the weather is beautiful, and you have some kick ass produce to work with!
I have named this artichoke, bean & goat cheese salad ‘spring salad’ because it celebrates all the amazing spring foods that are out at the moment.
Artichokes, lemon, asparagus, beans, green onions…and that’s about it.
I bought Adam a really awesome book for our anniversary last year, you may have heard of it – ‘The Flavor Bible‘. Holy
shi cow, this book is amazing! I can literally make a salad on the spot, choosing one simple ingredient!
Basically it is a huge book that tells you what flavors work well together. For this recipe, I went to ‘artichoke’ and found all the other ingredients to match that ingredient, and voila, the artichoke, bean & goat cheese salad was born!
I tried to choose flavours that I knew would a) be tasty, and b) be seasonal or easy to find in supermarkets!
If you are a serious foodie, I really recommend buying this book!
On that note of flavors, this salad is seriously got some awesome flavor combinations.
Yes I am lazy and may have bought canned artichokes (because frankly trying to cut a real artichoke without losing a finger, or killing the plant terrifies me a little), but the rest of the ingredients are really easy to find.
I love the saltiness that the artichokes bring out, combined with the creaminess of the goat cheese and zing of the lemon dressing. On top of that you have the licorice flavour of the arugula/rocket and the crunchiness of the pine nuts. You can’t really get any better than that!
So anyway, so wrap up this seemingly long blog post (that’s what happens when I get motivated, I rant), I hope your April is filled with heaps of good food, recipes and some serious summer planning! – Georgie x x
PS – like a lot of my recipes, you can really change up the amounts. If you like asparagus, add more! If you don’t have beans, add more asparagus! Don’t like asparagus, add
asparagus more beans. Partner being annoying? Throw asparagus at them! Everything is fixed withe asparagus! Ok I’ll go now…
- 1 14oz/396g tin of artichokes (note 1)
- 1 cup of sliced green beans, lightly blanched (note 2)
- 6 asparagus spears, lightly blanched and cut into 3 cm/1 inch pieces (note 2)
- 4 cups of arugula/rocket (note 3)
- 4 green onions, white and green part finely chopped
- 12-15 mint leaves, roughly chopped
- 4oz/113g goat cheese (note 4)
- lemon juice (note 5)
- ¼ cup of pine nuts
- Place arugula/rocket in a large salad bowl.
- Drain the canned artichokes (don't wash, it reduces the saltiness of the salad) and roughly chop the artichoke pieces.
- Place artichokes in salad bowl, then add blanched asparagus and green beans.
- Sprinkle over green onions, mint, and pine nuts.
- Finish by adding about half of the goat cheese. You want to pick off just small pieces from the log and sprinkle it roughly through the salad.
- Add a squeeze of lemon juice and toss.
note 2 - I am lazy, and lightly blanch my asparagus and beans in the microwave. I put them in a bowl, add a sprinkle of water, then microwave them for 20-30 seconds. The 1 cup size of beans is when they are CUT!
note 3 - this was roughly 4 cups of arugula squashed into a cup! Very professional!
note 4 - you won't use all of it, about half but they only really come in 4oz packets!
note 5 - I use the lemon juice as a dressing. I used about a ¼ of a lemon then added more if I wanted it. Don't go overboard too soon, you can always add more, but can't subtract it!
Any plans for April? What foods are you loving at the moment? Have you ever cut an artichoke before?