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
I’ve been lucky enough to sample a range of the Largo seasonal veg and the taste and quality is the best I’ve tasted. It’s always really fresh, with amazing flavour!
— Eleanor Constable
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