Grilled Sugar Snaps, Lemon Yoghurt & Crispy Garlic
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 3 tablespoons olive oil
- 4 large cloves garlic
- pinch of dried red chilli flakes
- 2 packs sugar snap peas
- handful of mint
- 1 tub coconut yoghurt
- 1 lemon
- 1 x 14 oz tin butter beans
- pinch of flaky sea salt & black pepper
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Preparation
Step 1
Pour the olive oil into a large (cold) frying pan, add the garlic and chilli flakes (if using). Set over a low heat and bring to a gentle simmer; cook for 4–6 minutes until golden. Tip both the oil and garlic into a heatproof bowl and set aside.
Step 2
Set the pan back over high heat, add the sugar snap peas and cook for 5 minutes, moving them around every so often, until slightly charred. Remove from the heat and set aside to cool briefly. Set aside a small amount of mint to garnish, then stir the remainder through the sugar snap peas and season generously with flaky sea salt.
Step 3
For the lemony yoghurt, mix together the yoghurt, lemon juice, lemon zest, a generous pinch of flaky sea salt and plenty of black pepper. Tip onto a serving platter and spread out into a large circle using the back of a spoon or a spatula.
Step 4
Scatter the butter beans over the yoghurt, then top with the sugar snap peas and remaining mint; drizzle over the crispy garlic and oil. Best served with warm flatbreads, pittas or rye crispbreads.
Step 5
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