Jo Pratt's Broad Bean Courgette and Anchovy Salad
Over a year ago
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Ingredients
Accompaniment
SponsoredMcWilliams Hanwood Estate Riesling
Produced in the South Eastern Australia appellation, two-thirds of the wine is sourced in the Riverina region of New South Wales, a quarter from Clare Valley, a small portion from the Eden Valley, and the remainder from Barossa, Coonawarra and the Yarra Valley in Victoria. The grapes for this wine are harvested at night, and then fermented under cool conditions, without any use of oak at all. A refreshing white with citrus and zippy mineral notes.Buy this wine if you like: Expressive white wines with distinctive character and luscious fruit. Great for drinking with food.
Method
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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.
Chef's Tips
You can use frozen broad beans. They won't need to be boiled, just defrosted and removed from their skins.
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