Preparation and cooking: 25 minutes
8 loin chops
400g frozen broad beans
800g zucchini, finely sliced in lengths
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
15 small mint leaves
50g pea shoots
Bring a large pot of salted water to the boil and cook the broad beans for 2 minutes. Drain and set to one side.
Remove the beans from the pods.
Heat BBQ to medium heat and sear the zucchini strips until just coloured.
Put the olive oil and lemon juice into a bowl and season with sea-salt and freshly ground black pepper. Add the zucchini, broad beans, mint leaves and pea shoots to the dressing. Toss to combine.
Cook the chops on a medium to high BBQ for 3 minutes on each side.
Serve the chops with the zucchini salad.