Ingredients
Method
1.Cook broad beans in a saucepan of boiling, salted water for 2 minutes or until tender. Drain. Cool in iced water. Drain again. Remove and discard skins.
2.Halve small tomatoes and slice larger ones. Combine broad beans, tomato, zucchini, salad leaves, onion and feta in a large bowl. Drizzle with combined oil and vinegar. Season to taste, toss gently and serve.