Broad Beans With Tomatoes Anchovies Recipes

TRAY BAKED SALMON WITH OLIVES, GREEN BEANS, ANCHOVIES AND TOMATOES

Steps:

• Tail the green beans, blanch them until tender in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the stoned olives. Toss in the olive oil and a pinch of salt and pepper.
• Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper towels. Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top. Preheat the oven and a roasting tray at the highest temperature. Put your 4 fillets of salmon at 1 end of the roasting tray. Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 10 minutes, then remove from the oven and serve with lemon quarters.
• This is very tasty with some homemade mayonnaise or aioli.
• Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice. Yield: 8 servings

BROAD BEANS WITH TOMATOES & ANCHOVIES

Steps:

• Blanch the shelled beans in boiling water for 1 minute. Drain into a sieve and hold under running cold water to cool them down quickly. Drain again and peel off the outer hard skins - make a nick in the tops and pop the beans out.
• Heat the oil in a non-stick frying pan until very hot, add the tomatoes and sauté over a high heat until the juices begin to run and caramelise. Tip in the spring onions and garlic and cook over a medium heat for 1-2 minutes until the onions just begin to soften and the garlic begins to turn golden. Now add the beans and sauté for 1-2 minutes until heated through. Stir in the anchovies so they break up, season to taste with salt and freshly ground black pepper, then stir in the marjoram or parsley and serve.

TOMATO & BROAD BEAN SALAD WITH SALSA VERDE

Steps:

• Make a batch of this salsa verde (see Recipe Notes below for changes to original recipe).Set aside for the flavours to meld (1 hour).
• Pod the broad beans.Put the beans in saucepan with boiling water from a kettle and simmer until tender (depending on size and age, approximately 3-8 min).Drain the beans in a colander and cool under the running cold tap.
• Remove the skins from the broad beans: make a nick in the skin with your thumbnail then gently squeeze until the bean pops out. Discard the skins.
• Lay out the sliced tomatoes, onions and skinned broad beans attractively on a plate.Season lightly with salt and grind over black pepper.
• Spoon blobs of the salsa verde all over the salad.
• Crumble over the feta if using and serve.