Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Warm Salad of Artichokes Broad Beans and Peas

From the Comptoir Express cookbook comes this warm and colourful salad. The super green dish mixes artichoke hearts with green chillies, broad beans and peas.

From the book

Tony Kitous, Dan Lepard


I can imagine lots of people might not be very comfortable with the idea of ‘cooking’ lettuce but it really does work. True, lettuce is fabulous when it’s crisp, crunchy and coated in dressing, but adding a little heat to it just gives it another dimension. You could use hardier leaves, such as spinach or Swiss chard but that would change the texture and essence of the dish. Lettuce is sweet and soft and gives this salad a light, spring-like feel. And in true ‘Express’ style, it cooks much faster than its tougher winter equivalents. This salad is a cinch to construct, especially now it’s getting easier to buy jars or tins of artichoke hearts.

Read more Read less


2 tbsp olive oil
A bunch of spring onions, roughly chopped
1 tsp ground coriander
1 mild green chilli, chopped
2 garlic cloves, sliced
6 artichoke hearts from a tin or jar, drained well and halved
200g fresh broad beans, podded
200g fresh peas (or defrosted frozen peas if fresh are unavailable)
2 Little Gem lettuces, cut into wedges
A handful of chopped dill
Juice of ½ lemon
2 tbsp extra virgin olive oil
Salt and ground black pepper
Thick yoghurt, to serve


Heat the olive oil with plenty of seasoning in a pan over a medium heat and gently fry the spring onion until soft and slippery and starting to caramelise and turn golden.

Stir the coriander, chilli and garlic into the pan, mixing well. Allow the garlic to colour just a little, then stir in the artichoke hearts, broad beans and peas. Season again, add a good splash of water and cover with a lid immediately so that the vegetables steam in the water. This will take around 5 minutes.

Stir in the lettuce and dill, allowing the lettuce to wilt in the pan. Whisk together the lemon juice and olive oil and pour that over the top. Taste and add a splash more olive oil if you think it needs it. Spoon all the vegetables and lovely juices into a bowl and serve with a dollop of yoghurt on top.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week