Waitrose and Partners
Grilled artichoke & ricotta salad

Grilled artichoke & ricotta salad

This is a ‘barbecue’ side shortcut, as we’ve done the grilling for you.

5 out of 5 stars(1) Rate this recipe
HealthySource of fibre1 of your 5 a day
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 100g frozen Essential Garden Peas
  • 100g frozen Essential Baby Broad Beans
  • ½ x 80g pack watercress
  • ½ x 25g pack mint, leaves roughly torn
  • 2 x 175g packs chargrilled artichokes
  • 250g Essential Ricotta
  • 1 unwaxed lemon, zest of all, juice of ½
  • 2 tbsp glaze with balsamic vinegar
  • 2 tbsp extra virgin olive oil


  1. Cook the peas and broad beans in a pan of boiling salted water for 3-4 minutes until bright and tender. Drain well and run under cold water, until cooled, then drain well.

  2. Spread the watercress over a larger plate or platter and scatter over the peas and beans, mint, and the artichokes with their dressing. Serve with spoonfuls of the ricotta, the lemon zest and juice, balsamic and olive oil.

Cook’s tip

If you don’t like the outer skin of broad beans, boil them separately (drain with a slotted spoon) and pod them after cooling.


Typical values per serving when made using specific products in recipe


1,524kJ/ 367kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating