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Herb-crusted spatchcock chicken

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Bean-and-peanut soup

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1 1/2 hours

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Three-bean salad with braaied leeks

35 minutes

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Beans recipes

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

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Ultimate deli sandwich

Dark chocolate chickpea cake

Sausage-and-tomato bake with smoky bean salad

Walnut tshidzimba

Spicy baked beans

Creamy baked white beans

Pepper-and-bean salad

Herb-crusted spatchcock chicken

Bean-and-peanut soup

Red-red

Three-bean salad with braaied leeks

Four-bean curry

Broad bean salad

Broad bean salad

Ingredients

Method