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.
This dish can be easily adapted to a Vegan diet by omitting the feta cheese. To add a creamy element try some Vegan natural yogurt.
Broad Bean & Feta Dip
Amount Per Serving
Calories 336Calories from Fat 198
% Daily Value*
Saturated Fat 9g56%
Vitamin A 226IU5%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •