Rozanne Stevens Portuguese Green Bean & Artichoke Salad

Dressing

Steam or blanch the green beans for three minutes. Plunge into ice water to refresh.
Lift the artichokes out of the oil in the jar and reserve the oil for the croutons.
To make the croutons, break the leftover bread into large pieces. Drizzle over with some of the reserved oil from the artichokes and season well. Toast on a medium to hot barbecue until crispy or on a baking tray in the oven at 180°C until golden.
Mix together all the dressing ingredients. Taste and adjust the seasoning.
Toss together the green beans, artichokes, peppadews, cannellini beans, feta cheese and olives and drizzle with the dressing. Optional: place the artichoke hearts on a medium-hot barbecue and grill briefly, until charred.
Just before serving, add the herby croutons so that they don’t go soggy. Garnish with the parsley.