Instructions

1. Blanch the broad beans in boiling water, then rinse and drain them.
2. When cool, pop out the beans from their membranes. Discard the membranes. (This step is optional - the membranes are edible, just a bit chewy!)
3. Cut the red pepper into small pieces. Chop the spring onions.
4. Put the salad leaves on a platter, scatter the spring onion and pepper pieces over them, then the beans, then arrange the anchovies on top.
5. Mix the dressing, then drizzle over the salad and toss gently.