Truffle Cacio, Butter Bean & Spring Veg Salad

Truffle, Butter Bean & Spring Veg Salad

Serves: 4 people

Prep: 10 mins

Cook: n/a

Total: 10 mins

Ingredients

400g butter beans, drained and rinsed

200g marinated artichokehearts, drained and halved

2 zucchini, sliced lengthways

120g baby spinach

120g Giorgio’s Artisan Cacio Truffle, shaved

2 tbsp extra virgin olive oil, plus extra to finish

1 garlic clove, finely sliced

1 tbsp lemon juice

Salt and freshly cracked black pepper

Instructions

Step 1

Heat a grill pan over high heat. Lightly coat the zucchini with olive oil and season with salt and pepper. Grill for 2–3 minutes on each side until tender and lightly charred. Cut into smaller pieces and set aside.

Step 2

Heat a little olive oil in a large frying pan over medium heat. Add the garlic and cook briefly until fragrant, then add the spinach and sauté until just wilted.

Step 3

Add the butter beans and artichokes to the pan and gently toss until warmed through. Remove from the heat and add the grilled zucchini, lemon juice and a drizzle of extra virgin olive oil. Season to taste.

Step 4

Transfer to a serving platter and generously shave Cacio Truffle over the warm vegetables, allowing the cheese to soften slightly from the heat. Finish with freshly cracked black pepper and serve.

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Notes

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