World Cuisine

Broad Beans with Anchovies and Tomatoes

cook 20 mins
  • 1.3 kg (2 1/2 lb) (fresh or frozen) broad beans
  • 3 tablespoons olive oil
  • 450 g (14 1/2 oz) cherry tomatoes, halved
  • 6 spring onions, sliced
  • 2 garlic cloves, finely sliced
  • 6 anchovy fillets, chopped
  • 1 tablespoon shredded basil leaves
  • 1 tablespoon chopped parsley
  • 50 g (2 oz) rocket leaves
  • 2 tablespoons Parmesan cheese shavings, to serve
  • Blanch the broad beans in a saucepan of boiling water for 1 minute and then refresh under cold water. Drain and peel off the outer skins.
  • Heat the olive oil in a frying pan and cook the tomatoes over a medium heat for 4–5 minutes.
  • Add the spring onions and garlic and cook for a further 1–2 minutes, then add the broad beans.
  • Stir in the anchovies and herbs and cook for 1–2 minutes.
  • Spoon into a large serving bowl, toss with the rocket leaves and serve topped with Parmesan shavings.
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