Broad bean salad

Broad bean salad

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  • 6
  • Easy
  • Pescatarian
  • 15 minutes
  • 10 minutes
  • Woolworths Thelema Sauvignon Blanc


  • 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

Cooking Instructions

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


Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

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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