- 8 baby or 4 medium courgettes
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 200g podded broad beans, about (1kg/2lb 4oz unpodded weight)
A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 10 walnut halves, roughly chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
For the vinaigrette
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.
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.
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.
Buy broad beans still in their pods, which should be firm and crisp; any that are soft were picked a while ago and are past their best. Store in a paper bag in the fridge for up to five days and pod when needed. If young and fresh, they need only brief cooking and are a treat to eat raw. Once cooked, remove the skin to ‘double pod’ the beans, revealing two tiny beans inside.