I had broad beans and zucchini. Outside, a pot full of mint that was threatening to take over the entire courtyard if I was to let it. Cream that had been sitting on it’s lonesome for far too long and a little fetta that really, really needed sorting out.
What to make, what to make?
Creamy Mint and Broad Beans
A couple of good slugs of olive oil
pop some some new season diced garlic in
some grated zucchini
as many double peeled broad beans as you could be bothered
cook it down until soft
add a few good slurps of cream
salt and pepper to taste
then add some roughly chopped mint
crumbled fetta
and serve with brown rice or spaghetti
Eat with gusto
cityhippyfarmgirl 
That sounds divine, B. Some of the very best dishes come out of what we have on hand, don’t they?
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I adore these kinds of recipes from you 🙂 As I have my own overflowing pot of mint (not only threatening to take over the courtyard, but probably entering dangerous territory with not becoming sun sizzled!) this is also well timed.
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A beautiful looking dish Brydie – so many gorgeous shades of green!
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It’s very pretty and so vibrantly green! I love the look of this and I think you’re so creative and so good at using up what you have on hand. I love broad beans but yes, double peeling them is a business! xx
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Lovely looking dish and I love making up things to use up ingredients 😀
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Looks good and definitely my kind of meal! Thanks, will definitely pick some of my mint and try this this weekend!
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This sounds so fresh and lovely, the mint would be such a perfect match to the greens- yummo!
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I love fresh herbs; they turn plain, simple food into a gastronomic delight! Yum!
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Spring Food! How lovely to have fresh broad beans!! We adore them, that sounds so good!
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Good heavens, this sounds wonderful – and so simple. All I’d need to add would be some fresh, crusty bread to clean out the dish with!
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Why why why is my mint struggling to survive?! I think it’s something to do with the fact that WA gets so darn hot and our balcony is in full sun for most of the day 😦 Still, I love this combination of flavours. I make something very similar without the cream but with additional lemon zest and chilli flakes, serving it on toasted garlic-rubbed ciabatta. So, so good. I need to try your variation very soon, sounds like a delicious dinner xxx
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