Instructions

1. 1

   To start the salad, prepare the artichokes. Place the artichokes in a pot or large saucepan with 1 1/4 litres of water, the white wine, olive oil, vinegar, garlic, fresh thyme, coriander seeds, lemon juice, ground white pepper, bay leaves and rock salt to taste.

   
   

2. 2

   Cover the pot with a circle of parchment paper and bring to the boil. Simmer until just cooked and remove from the heat, cool and store in the cooking liquid.

   
   

3. 3

   Bring a pot of water to the boil. Add the fine beans to the pot, cook for a minute and then add the broad beans. Leave to cook for another minute before adding the peas. Remove both the beans and peas and refresh in iced water. Remove from the water, drain and set aside.

   
   

4. 4

   Slice the artichokes into quarters, then mix with the beans, peas and pea shoots in a salad bowl.

   
   

5. 5

   In another bowl, whisk the olive oil, vinegar and lemon zest together. Use the dressing to coat the vegetables.

   
   

6. 6

   Divide the dressed vegetables between plates, season and serve with the goat's cheese, sprinkled with some cumin seeds.