Grilled Sugar Snap Peas with Lemony Yoghurt and Crispy Garlic by @deliciouslyella

26 min

4 servings

🫒

3 tbsp

Olive oil

🧄

4 cloves

Garlic

🌶️

Dried red chilli flakes

🫛

400 g

Sugar snap peas

🌿

30 g

Mint

🥥

250 g

Coconut yoghurt

🍋

1

Lemon

🫘

400 g

Butter beans

🧂

Flaky sea salt

⚫

Black pepper

  1. Pour
    • Olive oil
    • Garlic
    • Dried red chilli flakes

    Pour the olive oil into a large cold frying pan, add the garlic and chilli flakes if using, then set over a low heat and bring to a gentle simmer, cooking for 4-6 minutes until golden.

  2. Tip
    • Olive oil
    • Garlic

    Tip both the oil and garlic into a heatproof bowl and set aside.

  3. Add
    • Sugar snap peas

    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.

  4. Cool

    Remove from the heat and set aside to cool briefly.

  5. Garnish
    • Sugar snap peas
    • Mint
    • Flaky sea salt

    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.

  6. Mix
    • Coconut yoghurt
    • Lemon
    • Flaky sea salt

    For the lemony yoghurt, mix together the yoghurt, lemon juice, lemon zest, a generous pinch of flaky sea salt and plenty of black pepper.

  7. Spread
    • Coconut yoghurt

    Tip the yoghurt onto a serving platter and spread out into a large circle using the back of a spoon or a spatula.

  8. Top
    • Butter beans
    • Sugar snap peas
    • Mint

    Scatter the butter beans over the yoghurt, then top with the sugar snap peas and remaining mint.

  9. Drizzle
    • Garlic
    • Olive oil

    Drizzle over the crispy garlic and oil.

Grilled Sugar Snap Peas with Lemony Yoghurt and Crispy Garlic by @deliciouslyella

26 min

4 servings

🫒

3 tbsp

Olive oil

🧄

4 cloves

Garlic

🌶️

Dried red chilli flakes

🫛

400 g

Sugar snap peas

🌿

30 g

Mint

🥥

250 g

Coconut yoghurt

🍋

1

Lemon

🫘

400 g

Butter beans

🧂

Flaky sea salt

⚫

Black pepper

Preparation Steps

  1. Step 1/9

    Pour the olive oil into a large cold frying pan, add the garlic and chilli flakes if using, then set over a low heat and bring to a gentle simmer, cooking for 4-6 minutes until golden.

    🫒Olive oil
    🧄Garlic
    🌶️Dried red chilli flakes

  2. Step 2/9

    Tip both the oil and garlic into a heatproof bowl and set aside.

    🫒Olive oil
    🧄Garlic
    🥣Heatproof bowl

  3. Step 3/9

    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.

    🫛Sugar snap peas

  4. Step 4/9

    Remove from the heat and set aside to cool briefly.

  5. Step 5/9

    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.

    🫛Sugar snap peas
    🌿Mint
    🧂Flaky sea salt

  6. Step 6/9

    For the lemony yoghurt, mix together the yoghurt, lemon juice, lemon zest, a generous pinch of flaky sea salt and plenty of black pepper.

    🥥Coconut yoghurt
    🍋Lemon
    🧂Flaky sea salt
    ⚫Black pepper
    🥣Mixing bowl

  7. Step 7/9

    Tip the yoghurt onto a serving platter and spread out into a large circle using the back of a spoon or a spatula.

    🥥Coconut yoghurt
    🍽️Serving platter
    🥄Spoon

  8. Step 8/9

    Scatter the butter beans over the yoghurt, then top with the sugar snap peas and remaining mint.

    🫘Butter beans
    🫛Sugar snap peas
    🌿Mint
    🍽️Serving platter

  9. Step 9/9

    Drizzle over the crispy garlic and oil.

    🧄Garlic
    🫒Olive oil

Composition

Ingredients

Types

Oil, Vegetables, Spices, Herbs, Dairy Alternative, Fruit, Legumes

Ingredients

Olive oil, Garlic, Dried red chilli flakes, Sugar snap peas, Mint, Coconut yoghurt, Lemon, Butter beans, Flaky sea salt, Black pepper

Notes

Garlic (large, thinly sliced), Dried red chilli flakes (optional), Sugar snap peas (2 packs), Mint (a handful, roughly chopped), Coconut yoghurt (1 tub), Lemon (zested and juiced), Butter beans (1 can, drained and rinsed), Black pepper (to taste)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Vegan, Nut-Free, soy-free, Dairy-Free, Sugar-Free, Gluten-Free

Calories

310 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 24g, Fat: 20g, Fiber: 7g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 420mg, Potassium: 450mg, Iron: 2mg, Calcium: 70mg

Vitamins

Vitamin C: 32mg, Vitamin K: 22mcg, Vitamin A: 60mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

11 minutes

Overall

26 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

Heatproof bowl, Serving platter, Spoon, Mixing bowl

Appliances

to inform

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Summer, Barbecue, Potluck, Picnic

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Mediterranean, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Crunchy, Crispy

Flavors

Zesty, Smoky, Garlicky, Fresh, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 1-2 days (store in an airtight container,best eaten fresh as yoghurt may release liquid and vegetables lose crispness)