Tomatoes and Haricots Verts with Anchovies

Ingredients for Tomatoes and Haricots Verts with Anchovies

• 110g haricots verts or green beans, trimmed

• Kosher salt

• 900g medium tomatoes, some sliced, some cut into wedges

• 575ml Sun Gold and/or cherry tomatoes, halved crosswise

• 16 oil-packed anchovy fillets

• 1/4 cup celery leaves or parsley leaves

• 2 tablespoons red wine vinegar

• 2 tablespoons extra-virgin olive oil

• Smoked or regular flaky sea salt

• Freshly ground black pepper

Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.

Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.

Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.