Warm zucchini and broad bean salad

Warm zucchini and broad bean salad


  • 2 cups frozen broad beans
  • 2 tablespoons extra virgin olive oil
  • 2 bunches spring onions, trimmed, bulbs halved
  • 1 garlic clove, crushed
  • 2 large zucchini (baby marrow), cut into thin ribbons (see note)
  • 2 medium tomatoes, seeded, finely chopped
  • 1/4 cup small fresh basil leaves
  • 1 tablespoon white balsamic vinegar



  1. Place broad beans in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes. Drain. Remove and discard skins from beans.
  2. Heat oil in a large frying pan. Add onion. Cook for 4 to 5 minutes each side or until onion is golden and just tender.
  3. Add beans and crushed garlic. Cook, stirring occasionally, for 2 minutes.
  4. Add zucchini. Toss gently for 1 to 2 minutes or until just tender and heated through. Remove from heat.
  5. Add tomato, basil and vinegar. Season with salt and pepper. Toss gently to combine.
  6. Serve.
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