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Zucchini and Broad Bean Salad

This recipe is brought to you by Virginie Iriarte Arriola, author of the book 'Le potager anti-crise côté cuisine'. Photo credit: © Franck Baucourt / Editions Ulmer.

Vegetarian Vegan Evening Public
Course: Main course
Preparation time: 30 minutes
Energy: 131 kcal / serving

Instructions

  • 1.   Shell the broad beans and blanch them in boiling water for 5 minutes. Then, stop the cooking process by plunging them into cold water. Remove the skins from the broad beans and set them aside.
  • 2.   If you are using yellow zucchini, cook them, sliced, in a pan with a little oil for 5 minutes.
  • 3.   If you are using small green zucchini, do not peel them and cut them into thin slices.
  • 4.   Finely slice the red onion and green onion. Mix the different ingredients together.
  • 5.   Add the vinaigrette and sprinkle with cumin seeds.

Notes & Suggestions

  • Average nutritional values per serving
    Energy 854.21 kJ / 206.11 kCal
    Fat 13.77 g of which saturated 2.12 g
    Carbohydrates 17.10 g of which sugars 10.74 g
    Fiber 5.60 g
    Protein 1.20 g
    Sodium 131.15 mg

Ingredients for servings

  • 4 small zucchini
  • 4 handful of broad bean
  • 1 red onion
  • 2 green onions
  • 2 tablespoon of olive oil
  • 1 tablespoon of sesame oil
  • 1 tablespoon of balsamic vinegar
  • 2 teaspoon of cumin seed
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    131 kcal
    7 %
  • Fat
    10,79 g
    15 %
  • of which saturated
    1,69 g
    8 %
  • Carbohydrates
    5,07 g
    2 %
  • of which sugar
    4,35 g
    5 %
  • Protein
    2 g
    4 %
  • Fibers
    2 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.