Crushed broad bean, feta and mint dip
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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|
- Cook the broad beans in boiling water for 3-5 minutes or until tender. Peel and roughly chop.
- 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.