BROAD BEAN MINT SMASH
(Serves 6)
INGREDIENTS
2 cups broad beans, podded
1 clove garlic
60g goat’s cheese, soft one
6T extra virgin olive oil
2T fresh mint, finely chopped
sea salt and pepper, to taste
3T water
METHOD
1. Boil the beans in a little salted water until soft, about 3–5 minutes. Don’t overcook or they’ll lose their beautiful colour.
2. Place the beans and garlic in a food processor or blend with a hand blender until fairly smooth.
3. Add the goat’s cheese, olive oil, mint and seasoning. Blend slowly adding the water until you get a smooth consistency. You may need to add more olive oil, salt and pepper.
BEETROOT SALSA
(Serves 6)
INGREDIENTS
8 baby beetroots
2T butter
2T good red wine vinegar
2T extra virgin olive oil
2T pomegranate molasses
1t salt
FOR THE SALSA
1T good vinegar (raspberry, pomegranate or hibiscus)
handful mint, chopped
1T extra virgin olive oil
METHOD
1. Preheat the oven to 180°C.
2. Place all the ingredients in a roasting pan, and roast on for about 50 minutes or until soft.
3. To make the salsa, blend the roasted beetroot and all the juices with the vinegar and add the chopped mint and olive oil.