BROAD BEAN AND FETA DIP
Ingredients
1 ½ cups peeled blanched broad beans
½ cup un sweetened plain yoghurt
1 clove garlic, chopped
½ cup chopped mint, plus leaves to garnish
2 tablespoons olive oil
2 tablespoons lemon juice
zest of 1 lemon
100 g feta, crumbled
sea salt and freshly ground black pepper
½ cup un sweetened plain yoghurt
1 clove garlic, chopped
½ cup chopped mint, plus leaves to garnish
2 tablespoons olive oil
2 tablespoons lemon juice
zest of 1 lemon
100 g feta, crumbled
sea salt and freshly ground black pepper
Method
Place the broad beans, yoghurt and garlic into a food
processor, blend until smooth.
Transfer into a medium-mixing bowl
.
Stir through the chopped mint, olive oil, lemon juice and zest. Fold through
the feta and season to taste with salt and pepper.
.
Stir through the chopped mint, olive oil, lemon juice and zest. Fold through
the feta and season to taste with salt and pepper.
Garnish with the mint leaves and a swirl of olive
oil.
Serve with Turkish Bread
Makes approx. 2 cups
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