BROAD BEAN MINT SMASH & BEETROOT SALSA | SA Garden and Home

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.

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