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Cooking Time: 10-30 minutes
Serves: 4


  • 6 tbsp Mercahnt Gourmet 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)


  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, edamame 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