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Broad Bean & Artichoke Salad on Griddled Ciabatta

Cooking time: 5 min
Preparation time: 10 mins
Serves: 4
Vegetarian: Yes

Ingredients:

• 6 tbsp Pumpkin Seed Oil
• 100g Grana Padano flakes
• 1 tsp sea 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 Pumpkin Seed Oil, broad beans, little gem, mint and Grana Padano 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