Chef Lawrence Murphy comes up with a salad to go with a barbecue

Artichoke and pea salad.
Artichoke and pea salad.
Kirstie Allsopp

Food and Drink: Property queen Kirstie Allsopp switches location to the kitchen

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Julia and I have just spent a week in Powys to recharge the batteries, walk the dogs and get away from it all. The rolling countryside is beautiful and we were lucky our wet weather gear stayed packed away as the sun shone.

The area has great walks around the reservoirs in the Elan Valley and we were virtually on our own apart from the occasional fly fisherman and a few thousand sheep.

We did venture into a small town to do a little food shopping, but were disappointed there were not many independent food outlets. You forget how fortunate we are here for fantastic farm and independent shops. It was quite difficult to get locally grown vegetables but we did find a family butcher for Welsh lamb for the barbecue. Apparently there is a national barbecue day. This seems odd especially if it rains that day. Surely if it’s warm and the sun is out then that’s a barbecue day?

This recipe uses seasonal ingredients (from our local farm shop) which could be enjoyed with charred smoky lamb eaten outside in the sun.

Artichoke and pea salad

Ingredients

8 globe artichokes

100g fresh peas

100g broad beans

75g spinach

50g Sussex slipcote cheese

Handful of mint leaves

3 tablespoons olive oil

1 tablespoon white wine vinegar



Method

1. Prepare and cook the artichokes by the method I have shown before and allow to cool.

2. Blanch the peas and broad beans for two minutes and refresh in iced water.

3. At the last minute chop the mint and mix in the olive oil and vinegar.

4 Mix together the spinach, artichoke, broad beens and peas .

5. Add the vinaigrette.

6. Crumble the Sussex slipcot over the top, season and serve with barbecued lamb.

Lawrence’s restaurant is Fat Olives at Emsworth (fatolives.co.uk). Call 01243 377914.