Broad bean dip with feta cheese is a dish that was created using up a glut of broad beans growing in the garden. The freshest beans married with salty feta.
Broad bean and feta dip, a recipe created when there was a glut of broad beans growing in the garden. The joy of growing your own vegetables, harvesting then and eating them immediately is something that any foodie will relish! This recipe comes from just that, a delicious supply of broad beans direct from the garden plot!
This year we have both started growing vegetables in small plots on our gardens. Despite being a keen gardener, Lesley has not previously grown vegetables, this venture is new to us both. Over the summer we have had some success: our calvero nero kale, pak choi, kohl rabi, courgettes and cauliflower. Balanced out by some disasters, namely salad and french beans due to a complete lack of heat! Despite all this, we have both been bitten by the veg growing bug.
One real success was broad beans. However as any vegetable grower will know, regardless of how much you eat, there will always be a glut. To that end I started to ponder what to do with all these beans. I came up this recipe for a broad bean dip, perfect for a quick lunch or an ideal dinner starter. The salty feta cheese works really well with the freshness of the broad beans and the mint.
For some other great recipes that hero vegetables try our Courgette & Shallot Pickle, our Carrot Hummus, our Italian Marinated Aubergine, or our Grilled Vegetables with Halloumi.
Broad Bean & Feta Dip
Ingredients
- 400 g broad beans
- 200 g feta cheese
- 1 large clove garlic
- juice of half lemon
- fresh mint leaves to taste
- 3-4 tbsp olive oil
- salt & pepper to taste
Instructions
- Pod the beans and boil for 3-5 minutes with a little salt. Rinse in cold water and remove the beans from their skins.
- In a bowl, crush the beans with the feta, saving a small amount to sprinkle over the top. Add the lemon juice, olive oil & torn pieces of mint. Mix together to your desired consistency. Season with salt and pepper to your taste. If needed, add a touch more lemon juice.
- Let the dip rest for half hour then spread over toasted slices of baguette or bread/cracker of your choice. Sprinkle the top of the bruschetta with extra virgin olive oil and remaining feta. Serve immediately.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •