Broad Bean and Wasabi dip

Full of green goodness with a great wasabi kick.  Perfect at any time of the day - lunch, snack with oatcakes, or as a nibble with drinks.

300g frozen broad beans (or fresh, podded)
3 Tbs plain, greek yoghurt
bunch of fresh mint, leaves (approx 25g)
1/2-1 tsp Wasabi powder
100g Feta cheese
Salt and pepper

Bring a pan of water to the boil, add the broad beans, cook for 2-3 mins until soft.   Drain well and run under cold water to set colour.

Put all the ingredients in a food processor, mix until a course paste.

Keeps well in an air tight container for 3-4 days