Broad bean, mint and feta dip

Place the broad beans in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until thawed. Drain. Peel and discard the skins.

Cook the broad beans in a saucepan of boiling water for 2-3 minutes or until just tender. Refresh under cold running water. Drain.

Process broad beans, feta, garlic and lemon juice in a food processor until almost smooth. With the motor running, add the olive oil in a thin steady stream until smooth. Add the mint and process until well combined. Season with pepper. Transfer to a serving bowl. Drizzle over extra virgin olive oil and serve with vegetables.