Salad Days – Broad Bean, Zucchini, Pea & Mint


I’m a bit rubbish at making myself lunch when it’s just me at home but I’m trying to work on that and I thought I could double up with this one making it for my lunch and then as a side at dinner later on.  It’s a little bit fancy so is also a good one to add to your repertoire when you are asked to “just bring a salad” for those summer bbq’s.

It’s full of greens so it’s good for you and has protein so it can be a complete meal if you like.

Salad Days – Broad Bean, Zucchini, Pea & Mint

15 minutes

10 minutes

2 as a complete meal or 4 as a side salad

If you are making this for a larger crowd just double or triple the ingredients


  • 1 C frozen broad beans
  • 1 C frozen peas
  • 1 large zucchini, diced
  • 3 stalks (leaves only) of purple kale, green kale or a large handful of baby spinach
  • 1/2 lemon, finely zested and juice
  • drizzle of olive oil
  • 1/2 C Persian fetta, crumbed
  • handful of fresh mint leaves
  • Salt & Pepper to taste


  1. Boil a saucepan of water and add broad beans & peas. Boil for about 3 minutes until they are bright green. Drain and run under a tap of cold water to stop the cooking process. Squeeze the broad beans out of their skins. Set aside.
  2. Heat oil in a frying pan and cook zucchini over a medium - high heat until it starts to get tender and golden.
  3. Put the broad beans, peas and zucchini into the serving bowl you want to use and add the lemon zest, kale/ baby spinach, mint and fetta. Whisk the lemon juice and a dash of olive oil together and then pour over the salad.
  4. Add a few grinds of salt & pepper.
  5. Enjoy!

Timesaving Tip: Want an easy way to chop the zucchini into bite sized pieces?  Cut the ends off then slice lengthways down the middle and then again so you have it cut into long quarters then slice across, like so…


Want another recipe with broad beans?  Try this Broad Bean Dip – also great to take along to barbies!

Do you make yourself a proper lunch when you’re home alone?


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10 comments on “Salad Days – Broad Bean, Zucchini, Pea & Mint

  1. Lucy @ Bake Play Smile
    December 12, 2014 at 7:16 am

    Mint, lemon and feta!!! The best flavour combination ever!! I am totally making this salad. Will be perfect for our next BBQ. Thanks for linking up with Fabulous Foodie Fridays. Have a fab weekend. xxx

    • Vicki
      December 12, 2014 at 12:09 pm

      Thanks Lucy and thanks again for hosting FFF, I love it. Have a good weekend too.

  2. Bec
    December 12, 2014 at 7:56 am

    What a lovely salad! perfect for a summers day or bbq lunch. I found your blog from the FFF link up – love it! Lemon and feta are very welcome in my kitchen. Bec x

    • Vicki
      December 12, 2014 at 12:11 pm

      Thanks so much Bec and thanks for stopping by. x

  3. Malinda @mybrownpaperpackages
    December 12, 2014 at 2:04 pm

    I’ve made a salad similar to this but haven’t added the zucchini and kale before. I might try that next time. I try to eat a good lunch but I don’t usually make salads from scratch just for 1

    • Vicki
      December 12, 2014 at 9:09 pm

      Hi there, I know what you mean it doesn’t seem to be worth the effort sometimes but when I do it then I’ve got lunch for a week sorted!

  4. Dee
    December 12, 2014 at 7:09 pm

    Thanks Vic this is perfect for my work Christmas party on Sunday the “just bring a salad” words were uttered!! Now Im sorted – Happy Friday xx

    • Vicki
      December 12, 2014 at 9:09 pm

      Yay! Happy Friday to you too lovely lady. xx

  5. Liz @ I Spy Plum Pie
    January 18, 2015 at 4:04 pm

    I’m useless at making lunch when I’m home as well! This sounds perfect though, fresh summery and full of flavour! Yummo!

    • Vicki
      January 18, 2015 at 8:18 pm

      Hi, thanks for stopping by. Testing out recipes has forced me to focus on making lunch these days!

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