Broad bean dip with prosciutto and limes

Name: Broad bean dip with prosciutto and limes
Yield: 1½ cups
Ingredients: 500 g Broad beans (Main); 1 clove Garlic; 2 Anchovies; 2 Tbsp Capers; 2 Tbsp Chopped mint; 1 Lemon, or lime, zest and juice; ¼ cup Olive oil; 6 slices Prosciutto (Main); 1 Lime, to squeeze; 1 serving Flatbread crackers, Toasted Sesame by Huntley & Palmers (Main); 1 serving Mint leaves, to granish

Makes: 1½ cups

Tantalise guests this summer with a light, fresh summer snack to help balance the Christmas excess. New artisan-style Baked Flatbread by Huntley & Palmers make a perfect base for this vibrant broad bean dip and are available in three gourmet flavours.

Ingredients

500 g	Broad beans (Main)
1 clove	Garlic
2	Anchovies
2 Tbsp	Capers
2 Tbsp	Chopped mint
1	Lemon, or lime, zest and juice
¼ cup	Olive oil
6 slices	Prosciutto (Main)
1	Lime, to squeeze
1 serving	Flatbread crackers, Toasted Sesame by Huntley & Palmers (Main)
1 serving	Mint leaves, to granish

Directions

Blanch broad beans and remove husks.
Blend all ingredients except prosciutto and mint in food processor until combined but chunky. Add a tablespoon of water if required. Season to taste.
Spread on Toasted Sesame Flatbread and top with a twist of prosciutto.
Add a squeeze of lime juice before serving. Garnish with mint leaves.