This filling salad is one of my favourites and comes from the Reader’s Digest ‘Complete Vegetarian Cookbook’.
500g waxy potatoes
4oz broad beans
3 spring onions, chopped
2 hard-boiled eggs, cut into 8ths
1 tin artichoke hearts, drained and chopped
4 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, crushed
1 tsp marjoram
1 tbsp plain yoghurt
pinch of sugar
salt & pepper to taste
Boil the potatoes until just tender, meanwhile make the dressing by whisking the lemon juice and oil, then working in the other ingredients.
Drain the spuds, then roughly chop. You can add the beans to the potatoes toward the end of their cooking time, or cook them separately in the boiling potato water for 5 minutes. Drain and refresh in cold water.
Mix all the ingredients together and toss well with the dressing. Season to taste.
This salad is lovely and creamy, with the different flavours coming through distinctly, yet working well together. It is very good with grilled meats.