Broad Bean, Mint and Feta Dip

The broad beans in our garden have gone crazy in the past few weeks, so we have plenty to get through. This dip is a great way to use up a good amount of broad beans.

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Every year we have planted broad beans, we have had great success, although, they always seem to come later in Spring, making it tricky for getting the Summer veggies in. Some of our favourite ways to use broad beans are in a salad, in a Spring vegetable pasta dish or in our favourite meatball recipe out of Ottolenghi’s Jerusalem Cookbook.

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I first made a dip similar to this a couple of years ago, but I have refined it and this recipe is the better version. It’s creamy, light and tasty with a hint of garlic, but not so much that it lingers for hours and a touch of mint which adds a freshness to the mouth, but not in the way that toothpaste does 🙂

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Broad beans have 2 shells, one which needs removing, one which doesn’t. The outer shell, which is really a pod and the inner shell, which is more visible once cooked or blanched, and does not need to be removed to be eaten. I normally leave this shell on as it provides extra fibre and it is quite time consuming to remove, but in this recipe, it needs to be removed….sorry!

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The kids have really enjoyed de-podding the broad beans and do an excellent job at it. I have been setting them up at the table with the scraps bin and a bowl and a pile of broad beans and they happily de-pod them all while I am in the kitchen cooking. Super helpful!

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This dip is great on its own with veggie sticks or crackers, as an addition to a cheese and dip platter, spread on bread or even dolloped on top of a cous cous salad.

Enjoy xx.

Ingredients:

  • 500g de-podded broad beans, fresh or frozen
  • 1 small clove garlic, crushed
  • 100g smooth feta (I used Lemnos)
  • 2 tbs chopped mint
  • 1-2 tbs lemon juice
  • 20g grated parmesan cheese
  • Salt and pepper

Method:

  1. Cover the broad beans with boiling water and allow to sit for 3-4 minutes. Refresh under cold water.
  2. Remove the shell of the broad beans. Keep the bean, discard the shell.
  3. Place the beans and remaining ingredients, except lemon juice into a food processor and blitz for 30 seconds. Remove the lid and scrape down the sides.
  4. Add 1 tbs of lemon juice and blitz again until well combined. Add more lemon juice until you have the desired consistency. It should be thick dip.
  5. Place into bowl and serve with veggie sticks and crackers.
  6. Store in an airtight container in the refrigerator for 4-5 days.

Spring Pea and Broad Bean Salad

Now that spring is well and truly here, fresh salads are back on the menu. Our veggie garden is also ripe for the picking, with the main vegetables being broad beans and snow peas, so it made sense to make this super easy and delicious salad.

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If you haven’t tried broad beans before, I highly recommend trying them. They are great in a salad, with pasta or made into a dip. They do take a little bit of work to peel, but are worth it. If you grow broad beans at home and have a lot of them, you can shell them, blanch them and then freeze them for later.

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I have used Meredith dairy marinated goats feta for this salad, mainly because i love it, but you can use any goats cheese or feta you like. The combination of this cheese with the mint and lemon juice really compliments the beans and peas and lifts this salad.

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My kids love snow peas and normal peas, so adding broad beans and feta (another one of their favourites) meant this was a great one for them also.  Mark and Claire helped me to shell the broad beans as well, which they enjoyed and were much more proficient at than this time last year 🙂

Enjoy xx.

Ingredients:

Serves 4

  • 2 cups shelled broad beans
  • 1 cup shelled peas or frozen peas
  •  2 cups snow peas
  • 5-6 spears of asparagus, cut into thirds (optional)
  • 1 baby gem lettuce, roughly chopped
  • 50g Meredith Dairy marinated goats feta or Danish feta
  • 1/4 cup chopped mint leaves
  • 1 tbs extra virgin olive oil
  • Juice of 1 lemon

Method:

  1. Place broad beans, snow peas, asparagus (if using) and peas into a bowl and blanch by covering with boiling water and allow them to sit for 2-3 minutes. Drain and run under cold water to refresh.
  2. Place into a large bowl and add lettuce, olive oil and lemon juice and toss to combine.
  3. Add feta and mint and carefully toss to combine.
  4. Serve with fish, meat or as a side to your favourite main.