Jo Pratt's Broad Bean Courgette and Anchovy Salad

Name: Jo Pratt's Broad Bean Courgette and Anchovy Salad
Yield: 8
Cuisine: Spanish
Ingredients: 1.25kg fresh broad beans. to give you about 450g podded broad beans; 250g baby courgettes; 225g fresh marinated white anchovies (from a deli counter); 1-2 roasted red peppers. thinly sliced; 1 bunch of flat-leaf parsley. chopped; 1 tbsp extra-virgin olive oil; Sea salt and freshly ground black pepper

Over a year ago 2,687 views

Serves: 8

Spanish Side Dish ☀️ Summer

Ingredients

1.25kg fresh broad beans. to give you about 450g podded broad beans
250g baby courgettes
225g fresh marinated white anchovies (from a deli counter)
1-2 roasted red peppers. thinly sliced
1 bunch of flat-leaf parsley. chopped
1 tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper

Accompaniment

Method

1
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 beans from their tough outer skin. If it is a nice day, sit outside for 5 minutes to do it.

It doesn't take long and is well worth the effort, as they are lovely and tender in the salad when double-podded, not to mention the fact that they look better.

Place the broad beans and courgettes in a mixing bowl with the anchovies (split into individual fillets if they aren't already), red peppers, chopped parsley and olive oil. Season with salt and pepper and mix together, then transfer to a salad bowl to serve.