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Edamame and goat’s cheese dip

Edamame and goat’s cheese dip

Edamame and goat’s cheese dip

This verdant edamame and goat's cheese dip can also be made with frozen baby peas.

Prep: 3 minutes
Cook Time: 5 minutes

Method

Bring a small saucepan of water to the boil and cook edamame beans for 5 min until tender. Drain and refresh in iced water then drain again.

In a blender, place edamame beans, goat’s cheese, lemon juice, olive oil, salt and pepper to taste and blitz to combine to a consistency that still has a little texture. Spoon into a serving bowl, stir through mint and chilli, top with a drizzle of olive oil to serve.   

Ingredients

2 cup frozen, shelled edamame beans

100g soft goat’s cheese

2 tsp sesame oil

2 Tbsp lemon juice

2 Tbsp olive oil

Handful finely chopped mint

1 tsp finely chopped green chilli

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