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