Name: Artichoke, butter bean and fennel bruschetta
Yield: 8
Ingredients: 400 gm can butter beans, drained, unrinsed; 2 x 230gm jars artichoke hearts in oil, drained; 80 ml (⅓ cup) extra-virgin olive oil; 2 tbsp tahini; 1 tsp finely grated lemon rind; 2½ tbsp lemon juice; 1 clove garlic, crushed; 1 tsp ground cumin; 8 thick slices sourdough; 1 cup small mint leaves; 6 baby cucumbers (qukes) (180gm), peeled into ribbons; 1 small fennel bulb, shaved, fronds reserved; 50 gm (⅓ cup) pomegranate seeds

While we await summer’s tomato harvest, this springtime bruschetta puts the fresh flavours of the season to good use. Slather your toasted sourdough with spiced butter beans and artichokes, thinly sliced fennel and cucumbers, plus pomegranate and herbs. Good for lunches and light dinners.

Ingredients

400 gm can butter beans, drained, unrinsed

2 x 230gm jars artichoke hearts in oil, drained

80 ml (⅓ cup) extra-virgin olive oil

2 tbsp tahini

1 tsp finely grated lemon rind

2½ tbsp lemon juice

1 clove garlic, crushed

1 tsp ground cumin

8 thick slices sourdough

1 cup small mint leaves

6 baby cucumbers (qukes) (180gm), peeled into ribbons

1 small fennel bulb, shaved, fronds reserved

50 gm (⅓ cup) pomegranate seeds

Method

1.Preheat a chargrill pan over high heat.

2.Process butter beans, 1 cup of the artichokes, 60ml (¼ cup) of the oil, tahini, lemon rind, 2 tbsp of the lemon juice, garlic and cumin until well combined. Season to taste.

3.Brush bread with remaining oil. Grill each side until grill marks appear (2 minutes).

4.Combine remaining torn artichokes, mint, cucumber, fennel and pomegranate seeds with remaining lemon juice in a small bowl; toss to combine. Spread ¼ cup artichoke mixture onto each bruschetta, then top with salad and reserved fennel fronds. Serve immediately.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Sophia Young

Styling by Olivia Blackmore