Name: Broad bean & courgette salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
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

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

Method

step 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.
step 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.
step 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.