The simplest springtime plate, ready in moments.
What to serve it with
I’d pair this with new potatoes or flatbread for swiping up the garlicky yoghurt. It make a great side dish or be a very welcome addition of a springtime table spread.
The sugar snaps
The recipe calls for trimmed snap peas – they are sometimes sold this way but if not just cut the firm tip from each end.
Why you’ll love this recipe
Cooking the sugar snaps this way adds lots of flavour while keeping a nice firm bite.
There is a really lovely contrast of the warm charred sugar snaps with the cool, fresh minty yoghurt.
It is particularly simple and quick to make.
Ingredients
Makes 2 portions
250g trimmed sugar snap peas
15g mint leaves, washed and sliced
Half clove garlic, finely grated
150g Greek yoghurt
Neutral oil for cooking
Salt & pepper
Looking for substitutions?
If you’d like a fully plant based dish switch the yoghurt to a coconut or soy version.
You could swap some or all of the mint for parsley or dill.
You could use mangetout instead of the sugar snaps.
Recipe
- Place a wide, cast iron pan over a high heat. Add the snap peas with a little oil. Move around the pan from time to time until well charred and just tender. Season to taste and stir in two thirds of the mint
- Meanwhile mix together the yoghurt, garlic, the rest of the mint leaves and salt
- Spoon the yoghurt mixture onto a plate and top with the snap peas
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