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Bird's-eye view of broad bean salad with green zucchini, lettuce, red onion, sun-dried tomatoes, feta, mint, and pumpkin seeds.

Broad Bean and Zucchini Salad

A fresh broad bean salad with zucchini, feta, and mint vinaigrette, ready in 18 minutes.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 270
Ingredients Method

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

Method
 

Broad Bean and Zucchini Salad

  1. 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.

  2. 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.

  3. 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

  1. 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.