Goats’ Cheese & Broad Beans - Monjay Mezza

Goats’ Cheese & Broad Beans


Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.

For five thousand years, broad beans have been the herald of spring in northern Europe. Known also as fava beans, they were what the Roman army marched on when tramping all around the Mediterranean in their heyday. Nutritious, and historically important.

Despite their long history of cultivation, broad beans today don’t enjoy the sexiest of reputations, unlike so-called superfoods such as kale and spinach. This could be because of the chemical they produce as they get older, causing them to taste bitter and unpleasant (a deliberate defence mechanism deployed to protect the seeds from predators so they have time to fall to the ground and shoot). Young broad beans, however, are sweet and nutritious, providing wonderful little pops of vivid green when added to a simple salad.

For something a little different, here’s our take on a classic broad bean recipe that makes use of our Goats’ cheese balls with zaatar, a salty contrast to the sweet nuttiness of the beans. Fresh broad beans are best for this recipe and can be found at green grocers in spring or at any time of the year in the supermarket’s freezer aisle.

For the true believers, however, nothing rivals the home grown version, which is an absolute doddle to grow. Not only do the stalks produce copious numbers of pretty white flowers (or lilac depending on the variety), all those flowers eventually turn into pods. Handily, the broad bean plant also improves soil, fixing it with nitrogen found in nodes on its roots. Tasty, attractive and good for the soil. Broad beans really are the queen of spring vegetables. Get to it.



  • 1 kilogram of broad beans in the pod or 500 grams of podded broad beans
  • ½ clove of garlic, crushed with a little salt
  • 150 grams of Monjay’s Goats’ Cheese Balls with Zaatar
  • Zest of a lemon
  • Juice of half a lemon
  • 2 tablespoons of good olive oil
  • Salt and pepper, to taste


How to Prepare

Bring a large pot of salted water to the boil.

Pod the beans if necessary and then add to the boiling water and cook until just tender, about three minutes. If you’re not sure of their age and therefore their bitterness, bite into one. If it tastes bitter, shell it by squeezing it gently between thumb and forefinger until the bean pops out from within. If the broad beans were picked early, this won’t be necessary.

While the beans are still hot, stir the garlic through so the heat can dispel some of its sharpness. When cooler, add the rest of the ingredients and mix through gently.

This dish works brilliantly with just about any protein. Try pan-fried flathead tails cooked in butter and parsley, or a simple grilled steak. It evens works on its own as a light lunch piled onto fresh bread.

Monjay Mezza is the home of traditional Middle Eastern Dips, Finger Food and Desserts.

Featured Product

Goats Cheese Balls with Zaatar

Our soft, spreadable goats cheese balls have been marinated in Zaatar with herbs and spices to create these luxurious and versatile balls.

Learn more about our Goats Cheese Balls with Zaatar View our full Cheese range