Name: Broad bean salad with anchovy dressing
Cook time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 1 kilogram frozen broad beans, thawed; 8 anchovy fillets, drained; 1/3 cup (80ml) lemon juice; 1/3 cup (80ml) olive oil; 2 clove garlic, quartered; 2 teaspoon drained bottled capers; 1/2 cup coarsely chopped fresh chives; 1 medium red onion (170g), chopped finely

Ingredients

1 kilogram frozen broad beans, thawed

8 anchovy fillets, drained

1/3 cup (80ml) lemon juice

1/3 cup (80ml) olive oil

2 clove garlic, quartered

2 teaspoon drained bottled capers

1/2 cup coarsely chopped fresh chives

1 medium red onion (170g), chopped finely

Method

1.Boil, steam or microwave beans until just tender; drain. Rinse immediately under cold water to stop cooking process; drain. Peel away and discard outer beige shell.

2.To make anchovy dressing, blend or process anchovies, lemon juice, oil, garlic and capers until smooth.

3.Place beans in large bowl with chives, onion and dressing; toss gently to combine.

If fresh broad beans are in season, use them rather than the frozen variety. You will need to buy 1.5kg fresh broad beans in their pods; shell before cooking until just tender.
Note

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Ingredients

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