BROAD BEAN & COURGETTE SALAD

Broad bean & courgette salad image

A superhealthy salad by Angela Hartnett which makes the most of one of summer's most splendid ingredients - broad beans

Provided by Angela Hartnett

Time 25m

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 245 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.01 milligram of sodium