warm salad of broad bean, courgette and walnut

This dish was inspired by a recipe I came across on the BBC Good Food page and the fact that I had 145845212584 courgettes waiting to be used. It turned out SO tasty - walnut is such a nice addition to  a salad! 

I served this salad with my fail safe baby roasties (recipe coming up soon!) and purple sprouting broccoli, however I think it would go well with most sides - perhaps some homemade garlic bread? YUM.

This recipe yielded 2 portions.

Ingredients - Salad:

• 1 large courgette, sliced
• 1 tbsp extra virgin olive oil
• 1 pack of fresh, podded broad beans
• A handful of walnuts, chopped roughly
• Chopped parsley to serve

Ingredients - Dressing:

• 4 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 clove of garlic, grated
• Salt and pepper to taste

Method

Begin by putting your broad beans on to steam for about 5-6 minutes (or per pack instructions). Whilst the beans are steaming, heat a tbsp of olive oil in a frying pan over medium heat then add courgette slices. Fry courgette until it softens, and begins to turn a nice golden colour. In the meantime, add all dressing ingredients to a bowl and stir well.

Once broad beans and courgette are cooked, add to a bowl along with chopped walnuts. Mix well, top with chopped parsley and dressing. Serve with your choice of side. Enjoy!