Broad bean & courgette...Broad bean & courgette salad

Broad bean & courgette salad could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 4 and costs $1.58 per serving. One serving contains 318 calories, 9g of protein, and 23g of fat. A mixture of olive oil, broad beans, white wine vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 70 people have made this recipe and would make it again. A couple people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes roughly 25 minutes. It is brought to you by BBC Good Food. With a spoonacular score of 99%, this dish is excellent. Try Broad Beans With Lemon & Thyme Vinaigrette, Tagliatelle With Spicy Sausage, Courgette, and Petit Pois, and Almond Green Bean Salad for similar recipes.

Ingredients

Cooking Instructions

1. 01

   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.

2. 02

   Drain and plunge into iced water, then leave to cool a little before removing the skins.

3. 03

   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.

4. 04

   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.

5. 05

   Add the broad beans and some seasoning, and cook for another 30 secs.

6. 06

   Remove from the heat and stir in the vinaigrette while still warm.

7. 07

   Serve with the chopped walnuts scattered over.