Pea & Broad Bean Crostini with Feta

Ingredients

1 small bunch fresh mint

1 large handful garden peas

1 large handful broad beans

½ block feta

Olive oil

Juice 1/2 lemon

Salt & pepper to season

Crostini or crisp breads to serve

 

Method

1. Boil the broad beans and the peas for around 3 minutes, then remove from the water and run under a cold tap until cool enough to handle
2. Remove the outer cases from the peas and the beads and discard
3. In a food processor (or with a potato masher), smash up the mint, peas and beans until they look like mushy peas. Add the crumbled feta and a few glugs of olive oil, lemon juice and seasoning
4. Once all ingredients are combined and looking delicious, keep in the fridge until needed. Serve on crostini or crisp breads or as a dip, topped with chopped fresh mint to make it look more appealing than my photo above