Broad bean & courgette salad

Broad bean & courgette salad

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(8 ratings)

Prep: 10 mins Cook: 15 mins


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

  • Vegetarian

Nutrition: per serving

  • kcal245
  • fat23g
  • saturates3g
  • carbs5g
  • sugars2g
  • fibre4g
  • protein5g
  • salt0.01g
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  • 8 baby or 4 medium courgettes



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 200g podded broad beans, about (1kg/2lb 4oz unpodded weight)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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

  • 1 tbsp white wine vinegar
  • 50ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments, questions and tips

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Lorna McInnes's picture
Lorna McInnes
26th Jul, 2019
A lovely, quick summer dish to use up broad beans and courgettes from the garden. I didn't have many broad beans so bulked it out with peas cooked alongside the beans. I warmed the walnuts in with the vegetables for a minute or so and didn't bother with the vinaigrette because it was delicious as it was.
28th Mar, 2015
Great as is or with a griddled chicken breast
30th Jul, 2013
Made this to go with Tuna, it was really nice and as already mentioned fresh. Will be used again.
11th Jul, 2011
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.
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30th Apr, 2018
Towards the end of cooking the beans and courgettes, add chopped garlic and fresh mint. Go easy on the vinaigrette. Try cider vinegar as a substitute.
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