Pea and Broad Bean Dip with Goat’s Cheese on Toasted Sourdough

Zinc is a mineral commonly associated with maintaining good men's health. A serving of this dish provides 28% of the recommended daily allowance for this mineral.


Serves 2
adults
543
Kcals
per serving

10 Mins
prep

10 Mins
cooking

Recipe
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Ingredients

Frozen peas (150g)
Frozen broad beans (150g)
2 tbsp extra virgin olive oil (30ml)
1 clove garlic, finely chopped (6g)
Half lemon, zested and juiced (40g)
4 leaves fresh mint, finely chopped (2g)
Pinch of salt
Pinch of ground black pepper
4 thin slices sourdough bread (160g)
Soft vegetarian goat’s cheese (85g)
Fresh watercress (85g)

Method

  1. Bring a large pan of water to the boil. Add the peas and beans then cook for 3 minutes. Drain the vegetables in a colander and rinse with cold water to cool..
  2. Heat the oil in a small frying pan. Add the garlic and fry very gently over a low heat for 2-3 minutes until softened but not coloured. Remove the pan from the heat and set aside to cool.
  3. Add the peas, beans, lemon zest and garlic-infused oil to a small blender and whizz to a coarse consistency. Add the mint leaves and a big squeeze of lemon juice, salt and pepper, then whizz again to combine.
  4. Toast the sourdough and cut each slice into 2 pieces widthways. Spread each piece of toast with goat’s cheese and top with the pea and broad bean dip.
  5. Dress the watercress with the remaining lemon juice and serve alongside the toasts. You can top each slice with a little watercress before eating.
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Nutritional information per serving

543kCal, 2281kJ
27.5g
25.4g
9.6g
54.7g
6g
14.9g
749mg

© The Vegetarian Society