Developed and donated by Executive Chef Paul Wells of L’Horizon Hotel, Jersey

Dressing: Oil from artichoke jar made up to
120ml (4fl.oz) with olive oil

15g pack fresh mint
25ml (1 1/2 tablesp) white wine vinegar
10ml (2 teasp) caster sugar
pinch salt and pepper
 
500g (1lb 2oz) very small Jersey royal potatoes
150g (5oz) runner beans, sliced
285g jar artichoke hearts in oil, drained
125g (4oz) cherry tomatoes, halved

 
To make dressing:
Drain oil from artichokes into a measuring jug. Make up to 120ml (4fl.oz) with olive oil. Take mint leaves off stalks and put leaves into liquidiser. Add oil, vinegar, sugar and seasoning. Liquidise until smooth and adjust seasoning.

Bring a large pan of water to the boil. Add potatoes, bring back to the boil, then simmer gently for 12-15 minutes or until just tender. Drain. Blanch runner beans in boiling water for 3 minutes. Drain. Warm artichoke hearts under the grill. Halve tomatoes. Mix all these vegetables together. Pour over the dressing. Mix well. Leave to cool before serving.

Serves 6 as starter

Serves 4 as main course salad with meat, poultry or fish dishes

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