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Broad bean salad

10 minutes

Broad bean salad

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

200 g baby leeks
1 cup chicken stock or water
sea salt and freshly ground black pepper, to taste
30 g anchovy fillets
50 g capers
3 T lemon juice
300 g Woolworths broad beans, shelled and blanched
100 g pecorino, shaved
80 g rocket
¼ cup olive oil

Method

1. Poach the leeks in seasoned water or stock for 10 minutes. Allow to cool.

2. Lightly crush the anchovy fillets and capers together using a mortar and pestle. Add the lemon juice.

3. Toss together the leeks, broad beans, anchovy dressing, pecorino, rocket and season to taste. Drizzle with olive oil to serve.

Cook's note: "If you can find endive, use the leaves here instead of rocket.”

Find more budget beans recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom

Spinach lasagne

Pot bread

Italian fondue

Overnight cabbage pickle

Buckwheat blinis

Beef tartare on toast

Duck sausage rolls

Smoked trout with marinated eggs

Leftover gammon Reuben sandwich

Coal-roasted baby cabbage

Bread quiche

Tomato salad with bocconcini

Crunchy crumbed mushrooms

Prosciutto and Brie toasts with apricot preserves

Broad bean salad

Broad bean salad

Ingredients

Method