Ingredients

SALAD

4 medium zucchinis
200g broad beans (about 1kg unpadded)
2 tbsp olive oil
10 walnuts, roughly chopped

VINAIGRETTE

1 tbsp white wine vinegar
50ml olive oil

Method

1. To make the vinaigrette, whisk the white wine vinegar and olive oil together with some seasoning then set aside.
2. Boil a pan of water, add the broad beans and boil for 2 -3 minutes. Drain and plunge into iced water, then leave to cool a little before removing the skins.
3. Cut the zucchinis into 4-5 pieces on the diagonal.
4. Heat the olive oil in a frying pan over a medium heat, add the zucchini.
5. Cook, stirring for 5 – 8 minutes, until they are a light golden colour.
6. 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.
7. Serve with the chopped walnuts, scattered over.
8. Enjoy!