Green Bean, Artichoke and Grapefruit Salad with Kalamata Olives & Rosemary

The change of season is nearing (finally!) and the first spring vegetables are back in my kitchen, green beans! They aren't locally grown and had to travel a bit to reach my cooker but their crunchy green gave me culinary proof that the end of winter is near!

The recipe is easy, I went for a quick bean salad with bittersweet pink grapefruit and a light rosemary orange dressing. I had a colourful plate in mind with lots of different flavours, antipasta feeling combined with sharp freshness. I pulled out a few pantry treasures to mix with the fruit and vegetable: preserved artichoke hearts and juicy Kalamata olives. A strong composition without a single overpowering ingredient, the perfect salad to get prepared for all the summery, culinary pleasures ahead of us!

Green Bean, Artichoke and Pink Grapefruit Salad with Kalamata Olives and Rosemary

For 2 people you need

• green beans, the ends cut off, 300g / 10.5 ounces

• pink grapefruit, cut into fillets, 1

• preserved artichoke hearts, quartered, 4

• Kalamata olives 8

• olive oil 3 tablespoons

• freshly squeezed orange juice 3 tablespoons

• fresh rosemary, finely chopped, 1 heaping teaspoon

• salt and pepper

Blanch the beans in lots of salted water for 4-5 minutes or until al dente, rinse with cold water for 2 seconds and drain.

Arrange the beans, grapefruit, artichoke and olives in a large bowl. Whisk the olive oil, orange juice, rosemary, salt and pepper and season to taste. Sprinkle the salad with the dressing and serve immediately.