If on a plant based diet, omit the feta.
Ingredients (serves 4)
- 1 x 400g tin of artichoke hearts
- 4 medium size Jersey royals, washed and cut in four
- 150g fresh French beans, trimmed
- 3 carrots, peeled and sliced thinly
- 300ml vegan stock
- 2 tbsp extra virgin olive oil and extra for drizzling
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- ½ tsp English mustard
- 1 tsp agave syrup
- ½ tsp dried oregano
To serve
- 100g Dodoni feta
- A few basil leaves, torn
Method
Bring a large saucepan to medium heat and add the olive oil and onion. Cook the onion for 3-4 minutes until translucent and add the garlic. Cook for a further 2 minutes and add the chopped potatoes, carrots and beans. Toss to cover with the olive oil and add the mustard, agave and dried oregano. Give it all a good stir and add the stock.
Bring to the boil, reduce the heat, cover the pan and cook on low heat until the potatoes, carrots and beans are 95% cooked. Add the artichoke hearts and cook for a further 5 minutes. Season with salt and freshly ground black pepper.
When serving, crumble over the feta, sprinkle with the torn basil leaves and drizzle with some more extra virgin olive oil.