
I bought a big bag of frozen broad beans from a Middle Eastern grocers and was wondering what to make with them, then I remembered an old Italian recipe for a broad bean salad with an anchovy dressing. I’ve adapted it slightly to suit my tastes and make it easy and added lemon and basil instead of vinegar and marjoram and it tastes really fresh even though it’s all store cupboard. It’s perfect as a side dish with a main meal or I serve it on scorched toast.
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