CRUSHED BROAD BEAN, FETA AND MINT DIP
by Donna Hay
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 love having the opportunity to buy local veg from a local company. I feel privileged to have really good quality vegetables from such a friendly and obliging team.
— Fritha Waters
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