Ingredients
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750
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150
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2
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1/4
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Directions
Broad Bean and Fetta Dip, From Recipe+ – saving here as we did have a bumper crop of broad beans and were about ready to harvest when the fence blew down and flattened the lot This recipe does call for frozen broad beans and I was planning in freezing them , Very tasty I haven’t seen any jarred feta as described so used a firm Boursin that crumbles nicely and added a bit of olive oil and some Greek oregano, basil, fresh coriander and black pepper Served with sliced firm veggies (the usual suspects) and enjoyed a pleasing summer supper with some iced tea Thank you Pat, From Recipe+ – saving here as we did have a bumper crop of broad beans and were about ready to harvest when the fence blew down and flattened the lot This recipe does call for frozen broad beans and I was planning in freezing them
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Steps
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1
Done
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Cook Broad Beans in a Large Saucepan of Boiling Water For 3 to 4 Minutes or Until Just Tender and Then Drain and Refresh Under Cold Water and Then Peel and Discard the Skins. |
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2
Done
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Drain Fetta, Reserve 1/4 Cup of the Oil. |
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3
Done
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Process Fetta, Reserved Oil, Broad Beans and Lemon Juice in a Food Processor Until a Coarse Paste Forms and Then Season to Taste and Then Add Mint and Pulse Until Just Combined. |
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4
Done
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Cover Dip With Plastic Food Wrap and Then Chill Until Required. |
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5
Done
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Serve With Toast Pita Bread Chips, Crisps or Vegetables of Choice. |
