Side Servings

Blanched broad beans glossed in lemon-anchovy vinaigrette

15 minutes
3 to 5 minutes
Wine/Spirit Pairing
Simonsig Chenin Blanc 2009

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  • 2 x 140 g punnet broad beans
  • Anchovy fillets, smashed
  • 3 T malt vinegar
  • ½ cup olive oil
  • 2 cloves garlic, crushed
  • 50 g Parmesan, shaved
  • Sea salt and freshly ground black pepper
  • Fresh crusty bread, for serving
  • juice of 1/2 large lemon

Cook the broad beans in a saucepan of rapidly boiling salted water for 3 minutes, or until they turn neon green in colour and are tender but still crunchy.

Drain, then carefully remove the beans from their shells, if desired.

Combine the anchovies, malt vinegar, lemon juice, olive oil and crushed garlic and generously drizzle over the beans.

Top with Parmesan shavings and season to taste. Serve with hunks of fresh crusty bread.

Per serving: 2564.8 KJ, 23.8 g protein, 39 g fat, 41.1 g carbs

TASTE’s take:

Leave the beans to marinate in the vinaigrette for a while before serving to allow all the gorgeous flavours to infuse.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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