Parsley, anchovy, caper and cannellini bean salad recipe

  • Serves 2
  • 10mins to prepare
  • 645 calories / serving
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Blitz the anchovy fillets with the garlic paste, mustard powder and egg yolk until you have a paste. Add the vinegar and blitz again before gradually incorporating the olive oil as the machine is still running.

Stir the emulsion into the drained beans, along with the roughly chopped parsley and the capers.  Serve the bean salad with seared tuna steaks.

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  • Ingredients

  • 2 anchovies
  • 1tsp garlic puree
  • 1 egg, yolk only
  • 1/2tsp English Mustard powder
  • 1tsp red wine vinegar
  • 40ml olive oil
  • 2tsp capers
  • 400g cannelini beans
  • 100g parsley, stalks and leaves, roughly chopped
  • 2 tuna steaks, to serve
  • Energy 2705kj 645kcal 32%
  • Fat 33g 47%
  • Saturates 6g 30%
  • Sugars 3g 3%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 36.2g Protein 53.4g Fibre 19.7g


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