¼ cup extra-virgin olive oil2cloves of garlic, finely chopped3anchovy fillets, finely choppedPinchdried chilli flakes2 tspwhite wine vinegar1 kgfresh broad beans, podded, or 500gm packet frozen broad beans, thawed 200 gmsugarsnap peas, trimmed750 gmcleaned squid tubes, cut into 8mm-thick slices½ cup firmly packed flat-leaf parsley leaves, chopped2 tbsplemon juice
Combine olive oil, garlic, anchovies and chilli flakes in a small frying pan and cook over low heat for 2-3 minutes or until garlic is light golden, then add vinegar and transfer to a large bowl.
Steam broad beans over a saucepan of simmering water for 3 minutes or until tender. Cool beans slightly, then peel and add to garlic mixture. Steam sugarsnap peas over a saucepan of simmering water for 3 minutes or until tender, then add to beans. Steam squid rings, in batches if necessary, over a saucepan of simmering water for 2-3 minutes or until just tender, then add to bean mixture. Add parsley and lemon juice, season to taste with sea salt and freshly ground black pepper and mix well. Serve warm or at room temperature, divided among shallow bowls.