A very summery dip toped with spicy, sweet and salty roasted feta created in partnership with our friends at KETTLE® Chips, their Bread Bites are the perfect vehicle to enjoy this delicious snack.
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In a pan of boiling water blanch the peas and beans then plunge them into iced water to stop them cooking. Shell the broad beans and set aside with the peas.
Pre heat the oven to 180°C. Break the feta into chunks (around 2cm pieces). Put the feta onto baking parchment in a small tray or oven suitable pan. Drizzle the Rowse Chilli Fusion honey over the cheese and sprinkle with the leaves from the sprig of thyme. Bake in the oven for 25 minutes.
Using a large pestle and mortar grind the cumin and garlic untilsmooth, add the peas, beans and olive oil to the mortar andcontinue to grind until it has formed a humous type consistency.Then mix in the lemon juice and season to taste.
Finely chop the mint and stir into the dip reserving a little to sprinkle on top at the end.
Spoon the pea and bean mix into a shallow, wide dish. Scatter the roasted feta and honey over the top.
Drizzle the extra virgin olive oil over the dip, sprinkle with the remaining mint and a pinch of sumac.
Serve while the feta is still warm with Kettle® Bread Bites.