Warm zucchini and broad bean salad

Cooking Salads Warm zucchini and broad bean salad

Zucchini are naturally low in kilojoules - make them the stars of this heart healthy salad.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  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. 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.
  3. Add tomato, basil and vinegar. Season with salt and pepper. Toss gently to combine. Serve.

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

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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