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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 10 |
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From Recipe+ - saving here as we did have a bumper crop of broad beans and were about ready to harvest when the fence blew down and flattened the lot. This recipe does call for frozen broad beans and I was planning in freezing them. Ingredients:
750 g broad beans (frozen) |
150 g feta cheese (jarred marinated in oil) |
2 tablespoons lemon juice |
1/4 cup mint (leaves chopped plus extra to garnish or serve) |
Directions:
1. Cook broad beans in a large saucepan of boiling water for 3 to 4 minutes or until just tender and then drain and refresh under cold water and then peel and discard the skins.
2. Drain fetta, reserve 1/4 cup of the oil.
3. Process fetta, reserved oil, broad beans and lemon juice in a food processor until a coarse paste forms and then season to taste and then add mint and pulse until just combined.
4. Cover dip with plastic food wrap and then chill until required.
5. Serve with toast pita bread chips, crisps or vegetables of choice.
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