Crushed broad bean, feta and mint dip

Crushed broad bean, feta and mint dip

NZ Herald 10/1/2013

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Ingredients

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600 g Broad beans, fresh or frozen
1½ cups Mint leaves
200 g Feta cheese, crumbled
1 clove Garlic, crushed
¼ cup Parmesan cheese, finely
2 tbsp White balsamic vinegar
¼ cup Olive oil
1 Sea salt and cracked black pepper
1 Turkish bread, chargrilled, to serve

Directions

 

  1. Cook the broad beans in boiling water for 3-5 minutes or until tender. Peel and roughly chop.
  2. Place in a bowl with the mint, feta, garlic, parmesan, vinegar, oil, salt and pepper, lightly crush with a spoon and mix well to combine. Serve with chargrilled Turkish bread.

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