Recipes from THE PIG Almanac: Broad Bean, Feta & Mint Dip with Crisp Croutes

Broad beans are taking pride of place on the 25 Mile Menu this season and for good reason. Grown just a short stroll from the kitchen in our Kitchen Garden beds, they’re an ingredient that truly marks the start of the season. Sweet, vibrant and bursting with freshness, they're at their best right now, whether from the garden or picked up from your local greengrocer.

In this PIG summer recipe, broad beans are blended with crumbly feta, plenty of fresh mint and a little lemon zest to create a creamy dip that's packed with bright flavour. Served with crisp golden croutes and finished with edible flowers, it's the perfect dish for sharing on a sunny afternoon.

Best enjoyed with a chilled glass of English sparkling wine or a crisp Sauvignon Blanc, good company and a little sunshine.

Serves 4 – 6

Ingredients

For the broad bean dip:

• 500g broad beans, defrosted if using frozen.If you're using fresh broad beans, you'll need around 1kg in their pods to yield roughly 500g of beans.
  To defrost: Place them in a sieve and run under cool water for 2–3 minutes, then drain really well and pat dry.
  
  
• 75g feta cheese, crumbled
• A large handful of fresh mint leaves (about 20g)
• Zest of 1 lemon
• 3 - 4 tbsp cold-pressed rapeseed oil
• Sea salt and ground black pepper
• ½ Clove of garlic (finely chopped or grated)
  
  To serve:
• 4 - 6 slices of crusty bread
• 1 tbsp olive oil
• Edible flowers (optional)

Method

1. If using frozen broad beans, defrost them fully and drain well.
2. Pick the mint leaves from the stalks and place them in a food processor along with the broad beans, feta, lemon zest & garlic.
3. Blitz until combined, gradually adding the rapeseed oil until you have a thick, spreadable consistency. You may need a little more or less oil depending on the beans.
4. Season with salt and pepper, then taste and adjust as needed. (Be careful with the salt as the feta will already bring a salty flavour!)
5. For the croutes, tear or slice the bread into rustic pieces. Toss with a little olive oil and toast in a hot oven at 200°C (180°C fan) for 8–10 minutes, or until golden and crisp.
6. Spoon the broad bean mixture onto a serving plate or into a bowl. Scatter over a few edible flowers if using and serve alongside the warm croutes.

A simple celebration of the season, full of fresh garden flavours.

Give it a go at home, or better yet, pop into one of our PIGs and try it on our 25 Mile Menu...