Image by Sam Mcadam
Ingredients (6)
- 1 1/2 cups fresh broad beans (see tip)
- 2 bunches asparagus, trimmed
- 3 medium zucchini, thinly sliced lengthways
- 1/4 cup fresh mint leaves
- 1 tsp olive oil
- 3 tsp red wine vinegar
Method
- Step 1 Place beans in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain. Refresh under cold water. Drain. Peel.
- Step 2 Heat a barbecue plate or chargrill on medium-high heat. Cook asparagus and zucchini for 2 to 3 minutes each side or until charred and tender. Place asparagus, zucchini, beans and mint in a large bowl.
- Step 3 Place oil and vinegar in a screw-top jar. Secure lid. Shake until combined. Drizzle over asparagus mixture. Season with salt and pepper. Toss to combine. Serve.