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Warm zucchini and broad bean salad Warm zucchini and broad bean salad
 

Delicious & Healthy Recipes

Warm zucchini and broad bean salad

A cosy and vibrant salad featuring sautéed zucchini and tender broad beans, tossed with fresh herbs and a light vinaigrette, served warm to bring out rich, earthy flavours.

Ingredients

Ingredients:

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


Instructions

Method:

Place broad beans in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes. Drain. Remove and discard skins from beans.

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.

Add beans and crushed garlic. Cook, stirring occasionally, for 2 minutes.

Add zucchini. Toss gently for 1 to 2 minutes or until just tender and heated through. Remove from heat.

Add tomato, basil and vinegar. Season with salt and pepper. Toss gently to combine.

Serve.

December 15, 2021