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Ingredients
- 3 sprigs fresh thyme
- 2x400g tin of borlotti beans
- 1 red onion
- 6 anchovy fillets
- 3 tablespoons olive oil
- 6 tablespoons wine vinegar
- 1 clove garlic
- Sea salt
- Black pepper
Directions
- MARINATE - Peel and finely slice the onion. Place in a bowl with 5 tablespoons of vinegar and add water to cover the onion slices. Set aside for about 30 minutes.
- PREP - Meanwhile, peel and crush the garlic. Finely chop the anchovy fillets.
- MIX - Mix the garlic and anchovies in a bowl. Add the olive oil, most of the thyme leaves (reserving a few for decoration), 1 tablespoon of vinegar, some salt and a grinding of black pepper and mix well.
- COMBINE - Rinse the borlotti in a colander under running water and put into a serving bowl. Drain the onion and add to the beans.
- SERVE - Drizzle the anchovy dressing over the borlotti and onion and sprinkle with the reserved thyme leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 4 servings | |
| Calories 118 | |
| Calories from Fat 90 | 76% |
| Total Fat 10.2g | 13% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 102mg | 3% |
| Total Carbs 5.82g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.5g | 2% |
| Protein 0.67g | 1% |
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