Broad bean & courgette salad

A superhealthy salad by Angela Hartnett which makes the most of one of summer’s most splendid ingredients – broad beans

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 245
  • fat 23g
  • saturates 3g
  • carbs 5g
  • sugars 2g
  • fibre 4g
  • protein 5g
  • salt 0.01g


  • 8 baby or 4 medium courgettes
  • 200g podded broad beans, about (1kg/2lb 4oz unpodded weight)
  • 2 tbsp olive oil
  • 10 walnut halves, roughly chopped
  • 1 tbsp white wine vinegar
  • 50ml olive oil


Buy broad beans still in their pods, which should be firm and crisp; any that are soft were picked a while ago and are past their best. Store in a paper bag in the fridge for up to five days and pod when needed. If young and fresh, they need only brief cooking and are a treat to eat raw. Once cooked, remove the skin to ‘double pod’ the beans, revealing two tiny beans inside.


  1. To make the vinaigrette, whisk the white wine vinegar and olive oil together with some seasoning, then set aside. Boil a pan of water, add the broad beans and boil for 2-3 mins. Drain and plunge into iced water, then leave to cool a little before removing the skins.

  2. Cut the baby courgettes into 4-5 pieces on the diagonal. If you are using medium courgettes, cut into four lengthways and slice into 5mm thick pieces.

  3. Heat the olive oil in a frying pan over a medium heat, add the courgettes. Cook, stirring for 5-8 mins, until they are a light golden colour. Add the broad beans and some seasoning, and cook for another 30 secs. Remove from the heat and stir in the vinaigrette while still warm. Serve with the chopped walnuts scattered over.

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