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Courgette broad bean salad


Serves: 6
timePrep time: 25 mins
timeTotal time:
Courgette broad bean salad
Recipe photograph by Maja Smend

Courgette broad bean salad

Serve this salad as part of a picnic spread, or turn it into a delicious lunch at home by adding some flaked poached salmon

Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
118Kcal
Fat
6gr
Saturates
1gr
Carbs
7gr
Sugars
3gr
Fibre
5gr
Protein
6gr
Salt
0gr

Native restaurant

Native is an eco-conscious restaurant with a focus on wild, foraged and British ingredients. It was founded in 2016 by chef Ivan Tisdall-Downes and foraging expert Imogen Davis.
See more of Native restaurant’s recipes

Native restaurant

Native is an eco-conscious restaurant with a focus on wild, foraged and British ingredients. It was founded in 2016 by chef Ivan Tisdall-Downes and foraging expert Imogen Davis.
See more of Native restaurant’s recipes

Ingredients

  • ice cubes
  • 4 courgettes
  • 200g podded broad beans or peas, fresh or frozen
  • juice of ½ lemon
  • 2 tbsp cold-pressed rapeseed oil
  • 25g sunflower seeds
  • ¼ tsp chilli flakes
  • ½ x 30g pack basil, leaves torn

Step by step

Get ahead
Prepare to the end of step 3, keeping the veg, dressing and toasted seeds separate (with the drained veg in the fridge). Add the basil to the veg just before you leave home.
  1. Fill a large and a medium bowl with cold water and ice. Top and tail the courgettes, then use a vegetable peeler or mandoline to very finely slice them lengthways, into wide ribbons. Add to the large bowl of iced water and set aside for at least 10 minutes to crisp up.
  2. Boil the broad beans or peas for 2-3 minutes. Drain, refresh in cold water then tip into the medium bowl of iced water to chill. When thoroughly chilled, add to the bowl of courgette ribbons. For broad beans, pop the bright green inner beans out of their papery skins first; peas can just go straight in.
  3. Shake the lemon juice, rapeseed oil and some seasoning together in a jar or lidded container. Toast the sunflower seeds and chilli flakes in a dry pan, cool and tip into a small container.
  4. Drain the courgettes and beans, mix in the basil leaves and arrange on a large serving plate.
  5. When ready to serve, drizzle over the dressing, tossing to mix, then sprinkle over the toasted sunflower seeds and chilli flakes.

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