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Ingredients
- 1 garlic clove
- 2-3 large oxheart tomatoes, still firm
- 2 red capsicums
- 2 spring onions
- 2 medium-sized cucumbers
- 1/2 cup double-peeled broad beans
- 8 basil leaves
- 3 anchovy fillets
- 20 small green olives, preferably taggiasche
- 2 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- Salt and pepper
- 1 hard-boiled egg
Method
Cut garlic in half and rub the inside of a ceramic serving bowl repeatedly with the cut sides.
Cut tomatoes into bite-sized wedges and place in bowl.
Finely slice capsicums.
Peel onions and cucumbers and finely slice.
Blanch broad beans in boiling water for 30 seconds then drain.
Tear basil into strips and finely chop anchovies.
Remove stones from olives and roughly chop.
Place vegetables, basil, anchovies and olives in the bowl with tomatoes and dress with vinegar and olive oil.
Season to taste and toss well.
Leave for 15 minutes, tossing every so often.
Divide onto serving plates.
Cut egg into 8 wedges and distribute on each salad.
