Enjoy this quick and easy dish, satisfying and full of flavor, topped with a delicious romesco dressing for a perfect finish.

Serves 6-8

720g jar El Navarrico large white farmhouse beans, rinsed and drained
425g artichoke halves, drained
4 El Navarrico guindillas, sliced
3 stalks celery, including leaves, finely chopped
Fresh basil leaves, torn, to garnish

Romesco dressing:
1/3 cup El Navarrico romesco sauce
1/4 cup Sabato smoky Spanish dressing

Put the beans, artichokes, guindillas, celery and leaves in a large bowl. Season and toss well to combine. Arrange on a serving platter or in a bowl. Put the dressing ingredients in a small bowl and stir to combine. Drizzle dressing over the salad and serve scattered with basil.

Match withIzadi Rosé

Recipe by Julie Le Clerc



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