Sauteed Monk Cheeks with Salsa Verde, Asparagus and Broad Bean Salad

Ingredients

• 1/2kg monkfish cheeks
• 2 cloves of garlic, unpeeled
• Oil for shallow frying
• 5 or 6 tinned anchovy fillets
• 1 tsp drained capers
• A good handful of basil leaves
• A good handful of flat leaf parsley
• 1 clove of crushed garlic
• Approx 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• Extra virgin olive oil
• Salt and ground pepper
• 250g asparagus
• 195g broad beans
• 12 cherry tomatoes, halved
• 100g walnuts, coarsely chopped
• 45ml balsamic vinegar
• 50ml extra virgin olive oil