Nutrition and extra info
- Healthy
Nutrition: per serving
- kcal151
- fat11g
- saturates3g
- carbs6g
- sugars1g
- fibre6g
- protein7g
- salt0.3g
Ingredients
- 300g podded fresh broad bean (or use frozen)
Broad bean
braw-d be-enA member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 2 garlic cloves, halved lengthways
- 3 anchovy fillets, chopped
Anchovy
ann-choe-veeSilver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 25g parmesan, grated
Parmesan
parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- juice and zest ½ lemon
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 3 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Method
Cook the broad beans in a pan of boiling salted water for 3 mins until they float. Drain and quickly run under ice-cold water to stop them cooking. Squeeze the small green beans from their skins and discard the skins.
Fry the garlic and anchovies in a small pan for a few mins until golden, then stir through the broad beans. Transfer to a bowl (or use a pestle and mortar) and crush the broad beans with the Parmesan, lemon juice and zest, and oil. Will keep in the fridge for 3 days.
Comments, questions and tips