Warm Salad of Artichokes Broad Beans and Peas

Ingredients

• 2 tbsp olive oil
• A bunch of spring onions, roughly chopped
• 1 tsp ground coriander
• 1 mild green chilli, chopped
• 2 garlic cloves, sliced
• 6 artichoke hearts from a tin or jar, drained well and halved
• 200g fresh broad beans, podded
• 200g fresh peas (or defrosted frozen peas if fresh are unavailable)
• 2 Little Gem lettuces, cut into wedges
• A handful of chopped dill
• Juice of ½ lemon
• 2 tbsp extra virgin olive oil
• Salt and ground black pepper
• Thick yoghurt, to serve