Yinka Thomas' Tuscan Broad Bean Salad

Name: Yinka Thomas' Tuscan Broad Bean Salad
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4
Cuisine: International
Ingredients: 500g broad beans, podded weight; 6 vine-ripened tomatoes; 2tbsp extra virgin olive oil; 1tbsp lemon juice; 1tbsp red wine vinegar; 4 anchovy fillets, chopped; 1 garlic clove, peeled and crushed; 1tbsp capers, drained and finely chopped; 2tbsp chopped fresh basil

Over a year ago 2,777 views

Prep: 15 mins

Cook: 7 mins

Serves: 4

Side Dish ☀️ Summer

Ingredients

500g broad beans, podded weight
6 vine-ripened tomatoes
2tbsp extra virgin olive oil
1tbsp lemon juice
1tbsp red wine vinegar
4 anchovy fillets, chopped
1 garlic clove, peeled and crushed
1tbsp capers, drained and finely chopped
2tbsp chopped fresh basil

Accompaniment

Description

Get to the crunch with these crisp flavours.

Method

1
1. Boil the broad beans for about 7 minutes (or until just tender) if fresh, or according to the packet if frozen. Allow to cool and, if you like, peel off the papery skins.
2. Slice the tomatoes and place in a bowl with the olive oil, lemon juice, red wine vinegar, anchovies, garlic and capers.
3. Toss well then fold in the broad beans. Decorate with the fresh basil and serve.