Artichokes, Ricotta and Grains with Pea Pesto

A salad full of interesting textures and flavours which is at its best when served at room temperature. Ricotta creates a lovely bed for the dressing and the pea pesto adds a great sweetness that really compliments the crispy artichokes. Tinned artichokes are a hidden gem in the supermarket isles and can be evaluated to something super special with a little TLC.

Method

Based on 4 servings, adjust as needed.

Step 1

Start this recipe by making the pea pesto. Using some sort of blender (mini chopper, handheld stick blender, Nutirbullet, liquidiser or even pestle and mortar) add the defrosted peas, dijon mustard, white wine vinegar and the garlic. Half of the basil and all but a splash of the olive oil. Add half of the lemon zest and juice along with salt, pepper and a splash of water. Blend until you have a course pesto that you can be used as a dressing.

Step 2

Pour the grains into a saucepan and cover with double the amount of water. Place the pan onto the stove and bring it to the boil. Simmer (without salt) for 15 minutes. Skip this step if using ready cooked grains.

Step 3

While the grains are cooking, prepare the artichokes by first draining them, them cutting in half lengthways. Pat them dry using kitchen towel. Place a large frying pan onto the hob and turn the heat to high. Add a splash of oil and lay in the artichokes, cut side down. Fry for 2-3 minutes per side until slightly golden and crispy.

Step 4

Drain the grains once cooked and tender and mix with the pea pesto. Divide between plates. Top with the fried artichokes and dot with the ricotta. Scatter over the remaining basil leaves, juice and zest of the remaining lemon and a few slices of red chilli (if using).

  • Ingredients
  • Based on 4 servings
  • 1 tbsp White Wine Vinegar 1x Aspall Classic White Wine Vinegar 350ml
  • 1 Red Chilli, chopped 1x Sainsbury's Red Chillies 65g
  • 2 Tins Tinned Artichokes, drained and cut in half lengthways 2x Sainsbury's Artichoke Hearts in Water 400g
  • 150g Ricotta 1x Sainsbury's Ricotta Cheese 250g
  • 30g Basil, leaves picked 1x Sainsbury's Fresh Packed Basil 30g
  • 1 tbsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g
  • 250g Mixed Grains 1x Sainsbury's Quick Cook Salad Grain Mix, Inspired to Cook 250g
  • 4 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml
  • 1 Garlic Cloves, peeled and grated 1x Sainsbury's Garlic
  • 2 Lemon, juice and zest 2x Sainsbury's Lemons
  • 150g Petit Pois, defrosted 1x Sainsbury's Petits Pois 910g
Shop this recipe
Products and prices from