Fresh, crisp and beautifully green, this dip is a winner, served here with bruschetta — or try it under a poached egg for a light and tasty breakfast or lunch. Do get goat’s feta, which is a little stronger than cow’s, but absolutely delicious.
EDAMAME, AVOCADO AND GOAT’S CHEESE DIP RECIPE
Makes 2 cups
100g goat’s cheese feta
1 avocado, stone removed
1 cup thawed edamame beans
1 clove garlic, roughly chopped
1 Tbsp lemon zest, plus little for garnish
2 Tbsp lemon juice
Salt and freshly ground pepper, to taste
Bruschetta, to serve
- Place the feta, avocado, edamame, garlic, zest and juice into a kitchen processor, blitzing until well combined.
- Season to taste with salt and pepper. Store in the fridge until ready to serve.
- Spread on bruschetta with an extra sprinkle of lemon zest to garnish.
