2tablespoonssun dried tomatoes(from a jar), chopped into small pieces
¼red onionfinely sliced
3tablespoonsfetacrumbled
1tablespoonfresh mintchopped
1tablespoonpumpkin seeds
For the mint dressing
3tablespoonsextra virgin olive oil
2garlic clovesminced
2tablespoonsfresh mintfinely chopped
1tablespoonlime juice
½teaspoonsugarsuperfine caster
1pinchsalt and pepper
Instructions
Add the broad beans to a pan of boiling water and boil for 3 minutes. Drain and run under cold water, then pour the broad beans into a bowl of iced water. Pinch them to pop the bright green broad beans out of their thick shells. Discard the shells.
Slice the zucchini into rounds about ¼-inch thick. You can use them raw, or rub them with a little oil and lightly char them on a griddle pan.
For the mint vinaigrette, add all ingredients to a small bowl and whisk to combine (or add to a lidded jar and shake).
Pile a serving plate with the zucchini, broad beans, sun dried tomatoes, onion, mint, feta,and pumpkin seeds, then drizzle with a little of the dressing. If desired, add more dressing.
Notes
Broad beans come prepared in different ways. Choose the ones that fit your needs the best. You can find them fresh, frozen, or canned.If using fresh broad beans, be sure to cook them until tender but still have a bite to them. This will give the salad a great texture and flavor.If you decide to grill the zucchini, ensure it's cooled before adding it to the salad, as it can make the lettuce wilt.If you want to make this dish ahead of time, prepare all of the ingredients and store them in separate containers in the fridge. Assemble the salad when you're ready to serve.