Tuesday, July 26, 2011

Recipe: Pea and Broad Bean Dip

I brought this dip to the annual neighbourhood barbeque and it got snapped right up- it had all gone in the first half an hour! Got lots of compliments too- and i'm not surprised really, it uses such simple fresh ingredients and classic flavour combinations, it was bound to be a hit. I also like how vibrant this is- the bright green colour really makes it stand out against other dishes. You can of course use fresh peas instead of frozen- you just have to add a couple more minutes to the cooking time.

Pea and Broad Bean Dip serves 2 as a main with 2 x pitta bread to dip each,  £1.13 per serving

200g Frozen peas
180g Fresh Broad Beans
1 tbsp olive oil
½ white onion, diced finely
2 tbsp extra virgin olive oil (plus extra for drizzling)
1 tsp lemon juice
Handful fresh mint, finely chopped (plus a few extra leaves for garnish)
Pinch of sugar
Salt and pepper to taste
40g feta, crumbled

1. Cook the broad beans in boiling water for 5 minutes, drain, refresh under cold water, remove the outer skins (“pod” them), and set aside.
2. Cook the peas in boiling water for 3 minutes, drain, refresh under cold water, and set aside. Sautee the onion in the olive oil for 5 minutes on a medium heat until softened.
3. In a food processor, blend the peas, broad beans and cooked onions with all the other ingredients (except the feta cheese) until smooth. Season to taste.
4. Spoon into a bowl, top with feta cheese, a few extra mint leaves, a drizzle of extra virgin olive oil, and serve!

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