Broad bean & courgette salad

Directions

1. 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.
2. 2
   Drain and plunge into iced water, then leave to cool a little before removing the skins.
3. 3
   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.
4. 4
   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.
5. 5
   Add the broad beans and some seasoning, and cook for another 30 secs.
6. 6
   Remove from the heat and stir in the vinaigrette while still warm.
7. 7
   Serve with the chopped walnuts scattered over.