Ingredients
| 600 g | Broad beans, fresh or frozen |
| 1 ½ cups | Mint leaves |
| 1 clove | Garlic, crushed |
| 200 g | Feta, crumbled |
| ¼ cup | Parmesan cheese, finely |
| 2 Tbsp | White balsamic vinegar |
| 1 | Sea salt and cracked black pepper |
| ¼ cup | Olive oil |
| 1 | Turkish bread, chargrilled, to serve |
Directions
- Cook the broad beans in boiling water for 3-5 minutes or until tender. Peel and roughly chop.
- Place in a bowl with the mint, feta, garlic, parmesan, vinegar, oil, salt and pepper, lightly crush with a spoon and mix well to combine. Serve with chargrilled Turkish bread.