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Mediterranean Cannellini Salad | With Oven-Roasted Artichokes
(0)
30 min
Quick
Gurkerl Küche
Ein herrlich aromatischer mediterraner Hauptspeisensalat: Zarte Cannellini-Bohnen treffen auf im Backrohr geröstete Artischockenherzen, süße Kirschparadeiser, würzige Kalamata-Oliven und knackigen Rucola – abgerundet mit einer frischen Zitronen-Kräuter-Vinaigrette.
Ingredients
Preparation method
Prep & oven
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper.
Drain the artichoke hearts thoroughly and cut into quarters. Wash and halve the cherry tomatoes. Place both onto the baking sheet, drizzle with 1 tbsp of olive oil, season lightly with salt, and roast in the preheated oven for about 15 minutes until golden brown.
Salad base & dressing
Meanwhile, rinse the white beans thoroughly with cold water in a colander and let drain. Peel the red onion and slice into thin half-rings. Coarsely chop the Kalamata olives.
Chef's tip
For an extra creamy touch, crumbled sheep's milk cheese (feta) or thin shavings of aged Parmesan pair wonderfully with the lukewarm oven-roasted artichokes.
This salad is fantastic for meal prep: mix the dressing and beans ahead of time, and only fold in the rocket and pine nuts just before serving.
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