Vickys Broad Bean Salad with a Cherry Tomato Dill Sauce, Gluten, Dairy, Egg & Soy-Free

• 450 grams broad beans
• 2 tbsp olive oil
• 2 clove garlic, thinly sliced
• 2 tbsp concentrated tomato puree
• 1 tsp red wine vinegar
• 1 splash of white wine
• 200 grams red & yellow cherry tomatoes
• 1 tbsp freshly chopped dill
• 1 tbsp freshly chopped rosemary
• 1 salt & pepper to taste

1. Cook the beans in boiling water for 3 minutes, then drain and run under cold water
2. Slip the outer skins off and discard
3. Heat the olive oil and add the rest of the ingredients.
4. Cook for 12-15 minutes over a medium heat until the tomatoes start to soften and burst
5. Season to taste then add in the beans to warm through
6. A great side for a garden party or BBQ

broad beans, olive oil, clove garlic, tomato puree, red wine vinegar, white wine, tomatoes, dill, rosemary, salt

Taken from cookpad.com/us/recipes/336986-vickys-broad-bean-salad-with-a-cherry-tomato-dill-sauce-gluten-dairy-egg-soy-free (may not work)