Healthy broad beans cherry tomatoes and anchovy

Name: Healthy broad beans cherry tomatoes and anchovy
Total time: 1500 s
Yield: 3 to 4 servings
Cuisine: Indian
Ingredients: 1.3 kg young broad beans in the pod; 3 tbsp olive oil; 450 gm cherry tomatoes, halved; 6 spring onions, finely chopped; 2 garlic cloves, sliced; 4-6 anchovy fillets, chopped; 2 tbsp chopped fresh marjoram or parsley

Ak Sarwan Chef @cook_13954595

#zaike
Fully healthy breakfast or brunch food good for health leave long life
Foodies with chef Ak sarwan kitchen authentic food always good for health

Ak Sarwan Chef @cook_13954595

#zaike
Fully healthy breakfast or brunch food good for health leave long life
Foodies with chef Ak sarwan kitchen authentic food always good for health

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Ingredients

20 to 25 minute

3 to 4 servings

1.3 kgyoung broad beans in the pod
3 tbspolive oil
450 gmcherry tomatoes, halved
6spring onions, finely chopped
2garlic cloves, sliced
4-6anchovy fillets, chopped
2 tbspchopped fresh marjoram or parsley

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Steps

20 to 25 minute

1

Calories 161
Carbohydrates 11
Saturated Fat 1
Sugar 0
Protein 7
Fat 10
Fiber 7
Salt 0.34
2

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 papaya the beans out.
3

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.
4

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.
5

Foodies with chef Ak sarwan