Yinka Thomas' Tuscan Broad Bean Salad
Over a year ago
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Ingredients
Accompaniment
SponsoredMondavi Woodbridge Shiraz
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Description
Get to the crunch with these crisp flavours.
Method
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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.
Chef's Tips
NOTE To yield 500g podded weight, you’ll need around 1.5kg fresh broad beans in the pod. Frozen broad beans may also be used for this recipe.
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