Warm zucchini and broad bean salad

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

Recipe «Warm zucchini and broad bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.