Steps
- Whisk 1 tablespoon of white wine vinegar with 50ml of olive oil, salt, and pepper.
- Boil 200g of podded fava beans for 2-3 minutes. Drain, cool in iced water, then slip off the skins.
- Quarter 4 medium zucchini lengthwise and cut into ¼in / 5mm pieces. Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Cook the zucchini, stirring, for 5-8 minutes, until lightly golden. Add the fava beans, season, and cook for 30 seconds.
- Remove from the heat and stir in the vinaigrette while warm. Scatter with 10 roughly chopped walnut halves.