•  1 small baguette, sliced
•  olive oil, for drizzling
•  sea salt flakes
•  2 zucchini (courgettes), thinly sliced
•  1 baby cos (romaine) lettuce, leaves separated
•  500g fresh (or 1 cup frozen) broad (fava) beans, blanched+
•  1 Lebanese cucumber, thinly sliced
•  shaved parmesan, to serve

garlic-herb dressing

•  ¼ cup (60ml) olive oil
•  2 tablespoons white wine vinegar
•  2 tablespoons chopped chives
•  2 tablespoons chopped chervil
•  2 cloves garlic, crushed
•  sea salt and cracked black pepper

  Preheat oven to 200ºC (390ºF). To make the garlic-herb dressing, place the oil, vinegar, chives, chervil, garlic, salt and pepper in a bowl and whisk to combine. Set aside.

Place bread on a baking tray, drizzle with oil and sprinkle with salt. Bake for 5 minutes or until golden. Place zucchini, lettuce, broad beans, cucumber, croutons in a bowl and gently toss. Spoon over dressing and top with parmesan to serve. Serves 4.

+ Fresh broad beans need to be double peeled. Remove the bean from the pod, blanch and remove the outer skin from the bean.