This salty yet sweet broad bean dish is perfect for serving with roast lamb or chicken and is especially good in the summer with fresh in season broad beans. Serve it alongside meats, or with some crumbled feta as a salad.
- 350g fresh broad beans, podded
- 450g cherry tomatoes, vine-ripened
- 6 anchovy fillets
- 3 tbsp. oil
- 1 bunch spring onions
- 2 garlic cloves
- 2 tbsp. freshly chopped parsley
- Black pepper
Place broad beans into pan of boiling salted water. Simmer for 1-2 minutes, drain and rinse under a running tap. Pierce beans and squeeze out of their skins.
Strip the outer leaves from the spring onions. Slice off the bottoms. Discard. Thinly slice the onions. Thinly slice the garlic cloves. Heat oil in a large frying pan.
Add the anchovies and break them up with a wooden spoon. Cook them for 20-30 seconds or until they're broken up in the oil. Add the tomatoes and fry for a few minutes over a high heat until the tomatoes start to caramelise.
Add the onions and garlic and stir. Fry for 4-5 minutes or until they start to soften and turn golden. Add the beans, stir and fry for 2-3 minutes. Stir in parsley and black pepper to serve.