Courgette, Asparagus and Broad Bean Salad

clock 40 minutes + 10 minutes bowl Serves 6


  • 5 large courgettes, trimmed
  • 4 bunches asparagus (about 40 spears), ends snapped off, blanched and cut in half lengthways
  • 1 kg frozen broad beans, blanched and peeled
  • 1 cup basil mint leaves, or mint or basil leaves
  • 400 g goat feta, crumbled
  • Dressing:
  • zest and juice of 2 lemons
  • 2 cloves garlic, finely chopped
  • 4 Tbsp good-quality extra virgin olive oil
  • 1 Tbsp sugar
  • sea salt to taste
  • pepper to taste
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  • 1. Cut courgette lengthways into thin strips, to resemble spaghetti.

  • 2. In a serving bowl, gently toss together the courgette, 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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