Broad Bean & Courgette Salad
This vibrant dish features tender courgettes and plump broad beans tossed in a tangy white wine vinaigrette. The nutty crunch of walnuts adds depth and texture to this simple and flavorful salad. Perfect for a light and refreshing summer meal.
— Constant Cookbook
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
- 1 tbsp white wine vinegar
- 50ml olive oil
Instructions
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 245 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.01 milligram of sodium
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