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.

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.

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.

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.