METHODPut the potatoes onto boil for approximately 10 minutes until tender and then drain and put to the side.
Heat 1 tbsp of oil from the artichokes in a frying pan, add the garlic and fry gently for 1-2 minutes. Add the artichokes, beans and potatoes stir for 2-3 minutes until everything is hot. Remove from the heat add the lemon juice and rind and season to taste.
Arrange the salad leaves onto plates and top with the hot potato and bean mixture. Finish with the crumbled feta and serve.
Perfect summer salad for the BBQ.
Serves: 4
Preparation: 10 mins
Cooking: 15 mins
250g Jersey Royals or Cornish Kings Potatoes (halved)
150g (6oz) grilled artichoke hearts in oil (cut in half)
1 clove of garlic
400g tin butter beans (drained)
1 rind and juice of lemon
salad leaves
50g (2 oz) feta cheese (crumbled)