Ingredients

For the Lemon Sauce:
• 4 lemons
• a pinch of salt
• 2 cloves of garlic crushed
• a pinch of chilli flakes
• 6 anchovy fillets coarsely chopped
• 300ml extra virgin olive oil
For the Beans
• 350g podded or 1kg fresh broad beans (I used baby ones, frozen and didn't depod as too fiddly)
To Serve:
• 4 large balls mozzarella cheese
• 1/2 bunch basil
• drizzle of extra virgin olive oil
• salt and pepper

Instructions

1. First make the sauce by cutting lemons into quarters, removing pips and reserving flesh. Slice skins including pith into strips and place in cold water. Add a pinch of salt and bring to the boil. Drain and remove moisture on a tea-towel. This process removes some of the bitterness but some remains to add a great edge to the sauce, or rather to the strips of lemon when you bite into them.
2. Return the strips to a saucepan with the garlic, chilli flakes, anchovies and oil. (I might try it with a little sliced chilli next time to add a 'fresher' bite). the anchovies should dissolve into the lemon and olive oil to provide a smidgen of background flavour.
3. Slowly heat to a gentle simmer. Add the lemon flesh, coarsely chopped and reheat. Leave to cool.
4. To serve - Heat beans to desired tenderness. Put on a plate and tear mozzarella into pieces. Place on top of beans. Top with torn basil and a drizzle of lemon sauce. Add a little olive oil if desired and plenty of freshly grounded pepper. Accompanied with some bread this made for a nice lunch; very spring like and fresh.