crushed broad bean, feta and mint dip

Sunday Tasmanian - Tassie Living - - TASTE -

600g fresh or frozen broad beans 1 ½ cups 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 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 char- grilled Turk­ish bread. Makes 2 cups.

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