Broad Bean and Courgette Salad

Broad Bean and Courgette Salad

Ingredients

For the salad-

200g podded broad beans (about 1 kg unpodded)
4 medium courgettes
2 tbsp. olive oil
10 walnut halves, roughly chopped (optional)

For the vinaigrette-

1 tbsp. white wine vinegar
50ml olive oil

Method

Make the vinaigrette by whisking the white wine vinegar and olive oil together with some seasoning (to taste) and set aside.

Boil a pan of water, add the broad beans and boil 2-3 minutes, then leave to cool a little before removing the skins. Cut the courgettes into even sized pieces (try cutting on the diagonal and/or with a ribbed edge knife, as they will absorb more dressing and look fancier!)

Over a medium heat, heat the oil in a frying pan, add the courgettes. Cook, stirring for 5-8 minutes, until they are a light golden colour. Add the broad beans and some seasoning and cook for another 30 seconds. Remove from the heat and stir in the vinaigrette while still warm. Serve with chopped walnuts scattered over, if you like.

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