Recipe: Green Bean, Courgette and Artichoke Salad

Method

1. Place a pan of water on to boil, season the water with salt, then blanch and refresh the green beans - cooking for 1.5-2 minutes until al dente. Scoop the beans out and refresh in iced water.
2. Briefly cook the peas for around 30 seconds in the boiling water, scoop them out and refresh them with the beans in the iced water. After 5 minutes, drain the beans and peas then place onto a tray lined with kitchen paper.
3. Prepare the dressing, combine the extra virgin olive oil, lemon zest and juice and chilli, then season with salt and pepper and honey to taste. 
4. Store the prepared artichokes, blanched beans and peas in the fridge until close to service.
5. Top and tail the courgette then cut into even slices lengthways around 3mm thick.  Either carefully do this by hand or use a mandoline, ensuring the guard is utilised for safety.
6. Place the griddle on a high heat until hot, as it is heating, turn the extraction on.
7. Place the courgette slices into a bowl, coat lightly in oil and season with salt, mix gently to combine.
8. Place the courgettes onto the griddle in batches. Do not move the courgette for 1-2 minutes (adjusting the heat as necessary to ensure you get good char marks), turn the courgettes over and continue to cook for an additional 1-2 minutes. The courgettes should be soft but holding their shape and charred on both sides. Once cooked, place in a large bowl if serving within the next hour, otherwise place them on a plate, allow to cool, cover and store in the fridge until 15 minutes before serving.
9. Pour the dressing over the courgettes, add the artichokes, beans and peas and toss to coat. Finally, carefully toss through the chopped herbs and serve. 

 Storage and reheating 

• The beans and peas can be blanched and refreshed up to 24 hours in advance, stored under damp kitchen paper in the fridge.
• The dressing can be made up to 24 hours in advance.
• Once combined, the salad is best eaten within an hour, though can be kept in the fridge for up to 24 hours.