8
Easy
15 min
By Jo Pratt
Published 2009
If anyone tells you they don’t like anchovies, please do encourage them to try this salad, as it uses marinated white anchovies from the deli counter. They’re not at all salty like the tinned/bottled ones, but deliciously tangy, fresh and juicy. Hopefully they will convert any anchovy-hater.
Bring a pan of salted water to the boil and cook the podded broad beans for 5 minutes. Remove with a slotted spoon and place in ice-cold water.
Slice the courgettes into rounds about 5mm thick and cook in the boiling water for 4 minutes until they are just becoming tender. Drain and leave to cool.
I know it might sound like a boring job, but the next stage is to remove the broad
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