Crispy Chilli Garlic with Zesty Yoghurt and Grilled Sugar Snaps by @deliciouslyella
4 servings
🧄
4 cloves
Garlic
🌶️
1 pinch
Dried Red Chilli Flakes
🌱
400 g
Sugar Snap Peas
🌿
30 g
Fresh Mint
🥥
250 g
Coconut Yoghurt
🍋
1
Lemon
🫘
400 g
Butter Beans
🧂
1 pinch
Flaky Sea Salt
🌶️
1 pinch
Black Pepper
Preparation Steps
Step 1/4
Pour olive oil into a large frying pan, add the garlic and chilli flakes. 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 2/4
Set the pan back over high heat, add the sugar snaps 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 and olive oil.
Step 3/4
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 4/4
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.
Composition
Ingredients
Types
Ingredients
Allergens
to inform
Dietetics
Dietary regimen
Calories
to inform
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Cooking
10 minutes
Overall
20 minutes
Difficulty
Level
Easy (1/4)
Steps
4 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@deliciouslyella
Origin
Cuisine
Fusion
Geographic
Various, Global
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos