Broad bean & courgette salad

Broad bean & courgette salad

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

A superhealthy salad by Angela Hartnett which makes the most of one of summer's most splendid ingredients - broad beans

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
245
protein
5g
carbs
5g
fat
23g
saturates
3g
fibre
4g
sugar
2g
salt
0.01g

Ingredients

  • 8 baby or 4 medium courgettes
  • 200g podded broad beans, about (1kg/2lb 4oz unpodded weight)
  • 2 tbsp olive oil
  • 10 walnut halves, roughly chopped

For the vinaigrette

  • 1 tbsp white wine vinegar
  • 50ml olive oil

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. To make the vinaigrette, whisk the white wine vinegar and olive oil together with some seasoning, then set aside. Boil a pan of water, add the broad beans and boil for 2-3 mins. Drain and plunge into iced water, then leave to cool a little before removing the skins.
  2. Cut the baby courgettes into 4-5 pieces on the diagonal. If you are using medium courgettes, cut into four lengthways and slice into 5mm thick pieces.
  3. Heat the olive oil in a frying pan over a medium heat, add the courgettes. Cook, stirring for 5-8 mins, until they are a light golden colour. Add the broad beans and some seasoning, and cook for another 30 secs. Remove from the heat and stir in the vinaigrette while still warm. Serve with the chopped walnuts scattered over.

Recipe from Good Food magazine, May 2011

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
cdacn1's picture

Made this to go with Tuna, it was really nice and as already mentioned fresh. Will be used again.

magdalena17's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous - fresh taste of summer with a bit of zing to it. Made it with courgettes from my garden many a time and enjoyed on its own, just as it is.

Questions

Tips