Broad Bean, Pea and Mint Dip with Lucy's Light and Tangy French Dressing

Lucy’s Light and Tangy French Dressing

225g Shelled Broad Beans (frozen or fresh)

225g Frozen Petis Pois, defrosted

Large handful Mint Leaves

2 tbsp Greek Yoghurt

METHOD

1. Bring a medium pan of water to the boil. Add the broad beans, simmer for 1 minutes, drain and refresh. Remove the skin from the beans.
2. Place the broad beans, peas and mint in a food processor with 2- 3 tablespoons of Lucy's Light and Tangy Dressing. Whizz until smooth and season with salt and pepper.
3. Spoon into a shallow bowl, swirl in the yogurt and top with mint leaves.