crushed broad bean, feta and mint dip
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.