Ingredients for 4 people

  • Ice cubes
  • 4 courgettes
  • 100 g podded broad beans
  • 100 g shelled peas
  • 2 tbsp De Nigris Apple Cider Vinegar with Mother
  • 2 tbsp extra virgin olive oil
  • Pinch freshly ground red and black pepper
  • Pinch sea salt flakes
  • 100 g mixed salad leaves

For the recipe

Fill two large bowls with cold water and ice. Top and tail the courgettes, and slice them very finely,  lengthways, into wide ribbons. Place in one bowl of iced water and set aside to crisp up for at least 10 minutes. ​

Boil the broad beans peas for 2-3 minutes in a saucepan of water. Drain, refresh in cold water then tip into second bowl of iced water to chill. Pop the broad beans out of their shells when thoroughly chilled, and combine shelled beans, and peas, with bowl of courgette ribbons. ​

Shake the Apple Cider Vinegar, salt, ground pepper and olive oil together in a jar. ​

Drain the courgettes and beans well,  mix with the salad leaves and arrange on a large serving plate.​

When ready to serve, drizzle with the dressing, tossing salad to mix.