Thursday, 31 July 2014

Broad bean and ricotta delight

I had been thinking for a while of making a dip based on broad beans: initially, I thought about using feta as this is what I've used before in a broad bean and feta tart but then I thought that it would be nicer to do a smoother dip so I mashed up the broad beans, stirred in some olive oil, lemon juice some chopped mint and ricotta and et voila! a deliciously creamy dip which is equally at home on crusty seeded bread as on rough textured oatcakes.