Olive Magazine
Grilled Peas Recipe BBQ Side Dish

Grilled peas and broad beans with minted yogurt sauce

Published: August 3, 2015 at 9:53 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8-10 sharing

This is a great side dish to have on hand for a summer barbecue. The slightly charred flavour works really well with the fresh, sweet peas and the tangy yogurt sauce

  • Vegetarian
Nutrition:
NutrientUnit
kcal114
fat3.7g
saturates1.1g
carbs10.1g
fibre5.9g
protein7g
salt0.1g
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Ingredients

  • 400g (as young as possible)  fresh peas in their pods
  • 400g broad beans in their pods
  • oil
  • 300g natural yogurt
  • 1/2 tbsp clear honey
  • 1/2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • finely chopped to make 2 tbsp mint leaves
  • 1 clove garlic, crushed

Method

  • STEP 1

    Combine all the ingredients for the yogurt sauce and keep it cool until you need it. If you make it a few hours ahead, add the mint just before you serve it.

  • STEP 2

    Pick through your peas and broad beans and discard any bad ones. Toss the peas and beans in their pods in a little oil and char them over a hot barbecue for 3-5 minutes, until bright green and charred in parts. The peas and beans will have steamed inside their pods. Dip them in the sauce and eat in their pods (if the peas are very young), or pop them out, and douse them in the sauce.

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