Ingredients For the chips 200 g red lentils 440 ml water 2 tbsp olive oil ½ bunch parsley 1 tsp fennel seeds ¼ tsp salt 2 cloves garlic 500 g frozen broad beans defrosted 200 g feta, 2 tbsp tahini 2 tbsp crème fraîche 1 lemon ½ bunch mint ½ bunch parsley 3 tbsp extra virgin olive oil 1 tbsp sesame seeds toasted 3 tbsp extra virgin olive oil 1 tbsp sesame seeds toasted | Method
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