Grilled peas and broad beans with minted yogurt sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 8-10 sharing
Skip to 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 garliccrushed
Nutrition: per serving
- kcal114
- fat3.7g
- saturates1.1g
- carbs10.1g
- fibre5.9g
- protein7g
- salt0.1g
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.
