Globe artichoke, leek, fennel, broccoli and radicchio salad recipe

I have used grilled artichokes from a jar for this recipe but if you have fresh artichokes, then all you need to do is boil them, peel off the tough outer leaves, scoop out the choke and cut them in half lengthways. Place them flat-side down on a hot griddle pan so they have char marks, then mix with olive oil and lemon juice.

This is a salad full of flavour and texture – the sweetness from the honey and clementine works beautifully with the charred vegetables, bitter leaves and the crunch of salty almonds. Perfect as part of an antipasti spread.

Timings

Prep time: 20 minutes

Cook time: 25 minutes

Serves 

4 as a starter

Ingredients

• 12 baby leeks, trimmed
• 2 fennel bulbs, cut into 1cm slices
• 500g Tenderstem broccoli, tough ends removed
• 1 x 400g jar of best-quality grilled artichokes, drained
• 1 radicchio head, bitter outer leaves removed
• 100g roasted, salted almonds

For the dressing

• 1 garlic clove, peeled
• 1 tsp thyme leaves
• 1 tbsp honey
• 2 tbsp white wine vinegar juice of 1 clementine
• 5 tbsp extra virgin olive oil

Method

1. Add the leeks to a large pan of boiling salted water and cook for 5 minutes until tender. Take out using a pair of tongs and place on a tray lined with kitchen paper to drain.
2. Add the fennel to the same water and cook for 4 minutes, until soft. Take out with a slotted spoon and place on kitchen paper.
3. Add the tenderstem broccoli to the same water and cook for 4 minutes, then drain into a colander and leave to cool.
4. Heat a non-stick frying pan or griddle pan until very hot. Place the fennel slices on the griddle pan so they get a light char on the outside. Do the same with the leeks and the Tenderstem broccoli.
5. Once you have grilled all the vegetables, cut each leek into 3 pieces and cut the broccoli in half lengthways. Keep them all to one side.
6. To make the dressing, in a pestle and mortar, pound the garlic, thyme and 1⁄2 tsp sea salt to a smooth paste. Add the honey, vinegar, clementine juice and oil. Mix well so the dressing is emulsified.
7. Add the dressing to a large bowl, then add the grilled artichokes, leeks, broccoli and fennel, and the radicchio leaves and roasted almonds. Mix so all the ingredients are coated in the dressing. Add black pepper and check the seasoning. Serve on a platter or divide between small plates.

Recipe from Verdura by Theo Randall (Quadrille, £28)