A fresh spring entree option.
Preheat oven to 200°C.
Place the slices of ciabatta or baguette onto a baking tray and drizzle with olive oil and season with sea salt. Place in the oven for five minutes and then turn over and cook for a further three minutes or until lightly toasted. Remove and then cool slightly.
Remove the grey outer skin off the broad beans so that you are just left with the vibrant green bean inside.
Place beans, peas, garlic, oil, lemon juice and mint in a bowl and mash until just combined. Taste and adjust seasoning if needed.
Put the feta, cream cheese and olive oil into a food processor and mix until well incorporated.
1 loaf of baguette cut into ½ cm slices*
Extra virgin olive oil for drizzling*
250g broad beans*
150g baby peas
10 mint leaves
½ clove garlic
5 Tbsp olive oil*
Squeeze of lemon juice
Sea salt and freshly ground black pepper*
150g creamy feta
150g cream cheese*
2 Tbsp olive oil*
1 tsp lemon zest and mint leaves to garnish
*may not be included in your Riverside Market Box