Name: Broad Bean, Courgette and Anchovy Salad
Cook time: 15 min
Total time: 15 min
Yield: Serves 8
Cuisine: Spanish
Ingredients: 1 bunch of flat-leaf parsley, chopped; sea salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 1.25 kg fresh broad beans, to give you about; 225 g fresh marinated white anchovies (from a deli counter); 1-2 roasted red peppers, thinly sliced; 250 g baby courgettes; 450 g podded broad beans

Preparation info

Serves
8

Difficulty
Easy
Ready in
15 min

Appears in

In the Mood for Entertaining

By Jo Pratt

Published 2009

About

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.

Ingredients

1.25 kg fresh broad beans, to give you about
450 g podded broad beans
250

Europe
Spain
Fish course
Pescatarian
Mediterranean
Summer
Gluten-free

Method

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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Ingredients

Method

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