We can’t resist all the courgettes at this time of year, and even less so if they’re multi-coloured. This is a really tasty side dish that we make with frozen broad beans but of course use the fresh version if you have them. A great side to bring a bit of sunshine to any meal.
Courgettes with broad beans & walnuts – serves 4
- 8 baby courgettes, sliced on the diagonal into 4 or 5 pieces (you can also use medium courgettes but cut them in 4 lengthways, then slice)
- 200g podded broad beans, (about 1kg unpodded weight)
- 2 tbsp olive oil
- 10 walnut halves, roughly chopped
FOR THE VINAIGRETTE:
- 1 tbsp white wine vinegar
- 50ml olive oil
Make the vinaigrette by whisking the vinegar and olive oil together with some seasoning.
Bring a pan of water to the boil, then add the broad beans and cook for 2-3 minutes (if you are using frozen baby broad beans they will only need a minute). Drain and run under cold water, then remove the skins.
Heat the olive oil in a large frying pan. Add the courgettes and cook over a medium heat until golden on all sides – about 5-8 minutes.
Add the broad beans, season with salt and pepper and warm through for 30 seconds.
Remove from the heat and stir in the vinaigrette. Sprinkle over the chopped walnuts to serve.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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