Zucchini, broad bean & mint salad with cured ham

Cooking your own beans results in better flavour and texture, but by all means use quality tinned beans for convenience. For the salad you could also try raw artichokes or asparagus. All young spring vegetables are amazing eaten raw, as are young broad beans. Take your pick in selecting cured ham. Prosciutto and serrano are great but if you really want to dial it up, iberico is divine (but pricey).


  • 2kg broad beans, in the pod
  • 2 small zucchinis
  • Small handful mint leaves
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • ½ tsp sea salt
  • Freshly ground pepper
  • 12 thin slices cured ham
  • Handful parmesan shavings


Pod the broad beans. Blanch in boiling salted water for 1 minute, refresh in iced water and drain. Peel the blanched beans; this will give you about 1 cup of double-peeled beans.

Using a hand peeler, peel the zucchinis into ribbons. Place these in a large bowl with the broad beans. Shred the mint and add to the vegetable mixture.

In another bowl, make a dressing by whisking together the oil, lemon juice, salt and pepper. Dress the vegetables.

Place the ham on a serving platter along with the vegetable salad. Finish with a good grind of pepper and scatter with parmesan shavings.

NOTES: First published in the Good Weekend.

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