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The prettiest of salads served on a crisp piece of ciabatta… a perfect combination.
Ingredients: *6 tbsp Pumpkin Seed Oil
*100g Grana Padano flakes
*1 tsp Maldon salt
1 ciabatta loaf
1 (400g) can artichoke hearts, drained and quartered
finely grated rind and juice of 1 lemon
300g shelled broad beans
1 little gem lettuce, finely shredded
handful fresh mint leaves, roughly chopped
mint leaves to garnish (optional)
HOW TO COOK IT
1. Heat the grill to medium. Cut the ciabatta loaf in half lengthways and then in half widthways. Lightly brush the cut sides with 4 tbsp of the pumpkin seed oil and place cut side up on the grill pan and scatter with salt flakes. Lightly grill for 1-2 minutes until pale golden and crisp.
2. Meanwhile place the quartered and drained artichoke hearts into a bowl with the lemon rind and juice, remaining pumkin seed oil, broad beans, little gem, mint and grano pedano flakes and toss together. Season generously with a little salt and plenty of freshly ground black pepper and toss again.
3. Serve the salad on the warm toasted ciabatta and scatter with a few fresh mint leaves to garnish if liked.
