2. Zest lemon and whisk together with juice, 2 tsp dried Italian herbs, 1/4 cup olive oil, salt and pepper. Set aside.
3. Finely dice zucchini and chilli. Quarter tomatoes. Slice spring onions. Drain and rinse cannellini beans. Drain and chop artichokes. Toss all together with 1/2 the dressing.
4. Drizzle balsamic glaze over potatoes. Divide potatoes, salsa and mesclun leaves among plates. Serve with remaining dressing to spoon over.
Red Chilli 1
Cherry Tomatoes 1 bag (200g)
Spring Onions 1/4 bunch *
Cannellini Beans 400g
Artichokes 1 tub
Balsamic Glaze 2 sachets
Mesclun Leaves 1/2 bag (100g)
* Ingredient also used in another recipe
From your pantry:
oil (for cooking + olive), salt, pepper, dried Italian herbs