Radishes with Broad Bean & Goats Curd Dip
2 bunches leafy breakfast radishes
500g peeled broad beans
200g Goats curd
1/4 bunch mint
2 tbsp double cream
50ml olive oil
1) Firstly wash the radish in iced water to get rid of any soil and refresh the leaves.
2) To make the dip blend the remaining ingredients into dip consistency, seasoning with salt, pepper and lemon juice.
3) Place in a bowl and enjoy with the radishes or any other crudité.