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Ingredients

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

Method

Step 1 Place broad beans in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes. Drain. Remove and discard skins from beans.
Step 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.
Step 3 Add tomato, basil and vinegar. Season with salt and pepper. Toss gently to combine. Serve.

Warm zucchini and broad bean salad

How to make Warm zucchini and broad bean salad

Ingredients

Method