Jul 052010
This is a recipe by Bill Granger.
Ingredients
500g broad beans
80ml (⅓ cup) olive oil
100g creamy feta
1 tablespoon lemon juice
1 clove of garlic
sea salt and freshly ground black pepper, to taste
2 tablespoons mint, finely shredded
chargrilled bread, to serve
Method
Blanch the broad beans in a saucepan of lightly boiling water for 2-3 minutes or until just tender. Rinse under cold running water and drain well. Peel the outer skins.
Place the broad beans, olive oil, feta, lemon juice and garlic in a blender or food processor and process until a rough paste. Season with sea salt and freshly ground black pepper. Add the mint and pulse for a few seconds until just combined.
Author
Deborah Taylor
Eltham