I’m part of the team at Golden Dawn in Auckland. A really fun, charming neighbourhood bar serving natural wines and delicious rustic food. I helped open it and used to run the place in my pre-baby life.
Though my life has changed completely in the last year and a half since Bonnie was born, I’m lucky enough to still be involved there, indulging the parts of hospitality I’ve always liked best.
I organise beautiful seasonal feast events and help contribute to the direction of the food menu as one of the resident food obsessives – though it’s chef Beckie Pillay who turns those bright ideas into beautifully executed dishes.
Anyway, where I’m going with this is that we are crazy about broadbeans at the Golden Dawn. There’s been a broadbean dish on every menu since the bar opened three years ago. If it’s possible to have a mascot vegetable this would be ours. It’s appeared crushed with garlic and lemon on sourdough toast, paired with fennel and air-dried pork and – the all-time favourite – in a salad with buffalo mozzarella, olive oil and spring peas. Customers expect to see a broadbean something on the menu.
This is one way I enjoy broadbeans at home. The grazer in me really enjoys having a dip like this in the fridge that’s easy to make but feels a little special. I’m favouring it with homemade crackers lately but also with raw veges, on top of grains or off a spoon while standing in front of the fridge…
This dip is incredibly malleable. To make it dairy-free you can double the amount of cashews used and omit the goat cheese. Similarly if you prefer nut-free, leave out the cashews and use the same amount of white beans or chickpeas. Feta could easily be used instead of goat cheese if that’s what you have on hand.
I use frozen broadbeans for this. They are so easy. Just cover with boiling water and leave to sit for a minute. Drain and they’re ready to go. Podding them is a pain but worth it.
Broadbean, Cashew & Goat Cheese Dip
2 cups broadbeans – podded (2 cups is pre-podding measurement)
3/4 cup peas
1/2 cup cashew nuts – soaked for at least six hours
juice of 1 juicy lemon
1 large clove garlic finely chopped
80-100g goat cheese
1 Tbsp good quality olive oil
handful mint – roughly chopped
salt & pepper to taste
Use a stick blender or small food processor. I used a stick blender as I like it quite smooth. A food processor will give a chunkier result.
Blitz the cashew nuts, garlic and lemon juice together. Do this until desired consistency is achieved.
Add the remaining ingredients (except mint) and blend until well combined.
Add mint and stir through well.
Add salt and pepper to taste.
Will store in the fridge for three days covered. Stir well before serving.