Name: Broad bean and zucchini salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 300 gram fresh broad beans, peeled and podded; 1/4 cup (60ml) olive oil; 4 zucchini, thickly sliced diagonally; 1 tablespoon white wine vinegar; 1/4 cup (30g) chopped walnuts

Broad bean and zucchini salad

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

300 gram fresh broad beans, peeled and podded

1/4 cup (60ml) olive oil

4 zucchini, thickly sliced diagonally

1 tablespoon white wine vinegar

1/4 cup (30g) chopped walnuts

Method

1.Cook broad beans in a pan of boiling water for 2-3 mins, until tender. Drain and quickly plunge into a bowl of iced water to prevent further cooking. Set aside to cool. Drain and peel outer skins.

2.Heat 1 tbsp of oil in a large frying pan on medium. Cook zucchini, stirring occasionally, for 5-8 mins, until tender and slightly browned. Add broad beans and season. Cook for 1 min, until heated through.

3.Whisk vinegar and remaining oil in a small jug. Stir through vegetable mixture. Transfer to a bowl and scatter with walnuts to serve.

SUPER EASY, MAKE IT AHEAD To substitute fresh broad beans with frozen, use 1 1/2 cups (225g) frozen broad beans. Vary this recipe by using other in-season green vegetables or different types of nuts.
Note

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