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Mediterranean Bean Salad


Mediterranean Bean Salad

Toss El Navarrico broad beans & chickpeas with fried basil leaves & anchovies. Dress with premium quality extra virgin olive oil & chardonnay vinegar.
Course Appetisers
Cuisine Italian


  • 330g El Navarrico Baby Broad Beans
  • 325g El Navarrico Chickpeas
  • 325g El Navarrico Plancheta White Beans
  • 3 tbsp PONS Green Extra Virgin Olive Oil
  • 2 tbsp Forvm Chardonnay Vinegar
  • salt & pepper, to taste

To Garnish

  • 3 tbsp PONS Green Extra Virgin Olive Oil
  • 1/2 cup basil leaves
  • 4 Ortiz Anchovies in Olive Oil


Mediterranean Bean Salad

  • Drain excess liquid from baby broad beans, white beans and chickpeas, rinse and discard water. Mix together.
  • Combine beans and extra virgin olive oil in a medium size bowl and season to taste with and salt and pepper. Stir until beans are coated and glossy, set aside.

Crispy Basil Leaves

  • Heat extra virgin olive oil in a small pan over a moderate heat. Once the oil begins to sizzle, add the basil leaves and cook until the edge begin to curl. Gently remove from the pan and rest on paper towel until needed.

To Serve

  • Remove anchovies from the tin and drain on paper towel.
  • Ladle beans onto a serving plate, garnish with crispy basil leaves and top with anchovies.
Keyword anchovies, beans, legumes, sage


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