Ingredients 4 Medium Courgettes 200g podded broad beans 2tbsp olive oil 10 walnut halves, roughly chopped For the vinagerette 1 tbsp white wine vinegar 50 ml olive oil Method To make the vinaigrette, whisk the white wine vinegar and olive oil together with some seasoning, then set aside. Boil a pan of water, add the broad beans and boil for 2-3 mins. Drain and plunge into iced water, then leave to cool a little before removing the skins. Cut the baby courgettes into 4-5 piece