Name: Zucchini, asparagus and broad bean salad
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 5 large zucchini, trimmed; 4 bunches asparagus (about 40 spears), ends snapped off, blanched and cut in half lengthways; 1 kilogram frozen broad beans, blanched and peeled; 1 cup basil mint leaves, or mint or basil leaves; 400 gram goat’s feta, crumbled; zest and juice of 2 lemons; 2 clove garlic, finely chopped; 4 tablespoon good-quality extra virgin olive oil; 1 tablespoon sugar; sea salt and pepper to taste

Zucchini, asparagus and broad bean salad

Light, fresh and tasty, this healthy zucchini, asparagus and broad bean salad makes the perfect side dish for an outdoor Summer dinner party.

Ingredients

5 large zucchini, trimmed

4 bunches asparagus (about 40 spears), ends snapped off, blanched and cut in half lengthways

1 kilogram frozen broad beans, blanched and peeled

1 cup basil mint leaves, or mint or basil leaves

400 gram goat’s feta, crumbled

zest and juice of 2 lemons

2 clove garlic, finely chopped

4 tablespoon good-quality extra virgin olive oil

1 tablespoon sugar

sea salt and pepper to taste

Method

1.Cut zucchini lengthways into thin strips, to resemble spaghetti.

2.In a serving bowl, gently toss together the zucchini, asparagus, broad beans, mint and feta.

3.To make a dressing, use a fork to whisk together the lemon zest and juice, garlic, olive oil and sugar with some sea salt and pepper. Drizzle over the salad.

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Ingredients

Method

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