Recipe by Dani Cantor from The Kitchen Playground
50g Parmesan cheese
250g shelled broad beans
1 clove garlic (or 2 baby garlic shoots)
Handful fresh basil leaves
2 spring onions halved
10 stuffed olives (chilli and garlic olives are a nice addition)
Juice ½ lemon
Salt and pepper to taste
200g Danish feta crumbled
Extra garlic clove sliced in half
Sour dough bread cut in thin slices
Extra Virgin Olive Oil for drizzling (optional)
Place Parmesan into TM bowl and grate for 10 seconds on speed 8. Set aside.
Place 1 litre of water into TM bowl and broad beans into steaming basket. Cook at 100ºC for 8-10 minutes on speed 4 or until tender.
Remove beans and cool, then remove outer skins. Empty TM bowl.
Place garlic, basil and spring onions into TM bowl and chop for 6 seconds on speed 8.
Add all other ingredients except feta, garlic clove and bread and blend for 8-10 seconds on speed 4. Consistency should still be nice and chunky as opposed to puree.
Lightly toast bread, rub with cut garlic clove and then spread with mixture. Top with crumbled feta and drizzle with olive oil to taste.