1 tsp sesame seed
140g broad beans
1 tsp sesame or olive oil
small handful rocket leaves
20g feta cheese
grated zest ½ lemon
Heat a small frying pan and add the sesame seeds. Cook, shaking the pan and making sure the seeds don’t burn. When they are fragrant and have turned a light teak colour, tip them onto a saucer.
Cook the broad beans for 3 mins in boiling water , then drain and cool under a cold tap. Slice the zucchini/courgettes on the diagonal, about 0.5cm thick.
Heat a griddle pan until very hot. Brush the zucchini slices with the oil, and cook in batches until nicely striped with dark brown.
Mix the zucchini/courgettes, broad beans, rocket, feta and lemon zest. Grind over some black pepper and sprinkle with the sesame seeds before serving.
Recipe from Good Food magazine