Broad Bean and Zucchini Salad
A fresh broad bean salad with zucchini, feta, and mint vinaigrette, ready in 18 minutes.
Ingredients
Broad Bean and Zucchini Salad
- 2 cups broad beans (fava beans) 250g, fresh podded or frozen
- 2 medium zucchini
- 2 cups lettuce leaves
- 2 tablespoons sun-dried tomatoes (from a jar) chopped into small pieces
- 1/4 red onion finely sliced
- 3 tablespoons feta crumbled
- 1 tablespoon fresh mint chopped
- 1 tablespoon pumpkin seeds
Mint Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves minced
- 2 tablespoons fresh mint finely chopped
- 1 tablespoon lime juice
- 1/2 teaspoon superfine caster sugar
- 1 pinch salt and pepper
Instructions
Broad Bean and Zucchini Salad
Blanch and peel broad beans:
Place the broad beans in a pot of boiling water and cook for 3 minutes. Drain and rinse under cold water, then transfer to a bowl filled with ice water. Squeeze each bean to release the bright green interior from its thick skin. Discard the skins.Slice and char zucchini:
Cut the zucchini into 1/4-inch thick rounds. They can be served raw, or lightly oiled and charred on a griddle pan.Whisk mint vinaigrette:
To prepare the mint vinaigrette: combine all ingredients (extra virgin olive oil, minced garlic, finely chopped mint, lime juice, superfine caster sugar, salt, and pepper) in a small bowl and whisk until emulsified, or shake in a sealed jar.
Mint Vinaigrette
Assemble the salad:
On a serving plate, layer the zucchini, broad beans, sun-dried tomatoes, red onion, chopped mint, feta, and pumpkin seeds. Drizzle with some of the dressing. Add extra dressing if desired.