Australian Gourmet Traveller - (10)October 2020 (1)

RECIPES JESSICA BROOK, SAM COUTTS, ELIZABETH FIDUCIA, NADIA FONOFF, TESSA IMMENS & REBECCA LYALL.

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REDNU

Artichoke,

butterbeanand

fennel bruschetta

MAKES 8

400 gmcanbutterbeans,

drained,unrinsed

2 x 230gmjarsartichoke

heartsinoil,drained

80 ml(⅓cup)extra-virgin

oliveoil

2 tbsptahini

1 tspfinelygratedlemonrind

2½ tbsplemonjuice

1 clovegarlic,crushed

1 tspgroundcumin

8 thickslicessourdough

1 cupsmallmintleaves

6 babycucumbers(qukes)

(180gm),peeledinto

ribbons

1 smallfennelbulb,shaved,

frondsreserved

50 gm(⅓cup) pomegranate

seeds

1 Preheata chargrill pan

overhighheat.

2 Processbutterbeans,1 cup

oftheartichokes,60ml(1/4cup)

oftheoil,tahini,lemonrind,

2 tbspofthelemonjuice,

garlicandcuminuntilwell

combined.Seasontotaste.

3 Brushbreadwithremaining

oil.Grilleachsideuntilgrill

marksappear(2minutes).

4 Combineremainingtorn

artichokes,mint,cucumber,

fennelandpomegranateseeds

withremaininglemonjuicein

a smallbowl;tosstocombine.

Spread¼ cupartichokemixture

ontoeachbruschetta,thentop

withsaladandreservedfennel

fronds. Serve immediately.➤

GOURMET TRAVELLER 37