CRUSHED BROAD BEAN, FETA AND MINT DIP
by Donna Hay
Ingredients
600G FRESH OR FROZEN BROAD (FAVA) BEANS
1 ½ CUP CHOPPED MINT LEAVES
200G MARINATED FETA, CRUMBLED
1 CLOVE GARLIC, CRUSHED
¼ CUP (20G) FINELY GRATED PARMESAN
2 TABLESPOONS WHITE BALSAMIC VINEGAR+
¼ CUP (60ML) OLIVE OIL
SEA SALT AND CRACKED BLACK PEPPER
TURKISH BREAD, CHAR-GRILLED, TO SERVE
Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X
— Liz T
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