| [INLINE] | Artichoke and broad bean salad |
[INLINE]Ingredients4 artichoke hearts450g/1lb fresh broad beans 1 sprig fresh mint The juice of half lemon Vinaigrette | • Cook artichokes in water with a pinch of salt and a little lemon juice. • In a separate pan cook the broad beans in water with a little salt and 2-3 tablespoons of vinegar and the fresh mint. • Drain the artichokes and cut in eight pieces each. • Drain the broad beans and put them together with the artichokes in a bowl. Add salt and pepper and the vinaigrette which you make by mixing vinegar, olive oil and mustard and also one clove of garlic put through the garlic press. • Sprinkle with dried mint and leave to stand for a while to absorb the taste of the vinaigrette before serving. |
| [INLINE] | Ginger marinated grapes and melon |
[INLINE]Ingredients1 melon cut in cubesor scooped in little balls 200g/8oz white grapes (small seedless Cypria Sultana is ideal) 10g/1/2oz stemmed ginger, chopped finely 2 tbsp syrup from ginger 4 tbsp apple Juice | • Tumble grapes and melon balls in a mixture of the remaining ingredients and chill before serving. |
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