BBQ peas with pistachio dukkah & preserved lemon & mint yogurt
By Cassie Best
Celebrate homegrown peas with this summertime dish. The peas take on a smoky flavour from the barbecue that goes well with the dukkah and a cooling, zingy dip
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Prep:20 mins
Cook:6 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 300
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fat 19g
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saturates 3g
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carbs 14g
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sugars 0g
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fibre 8g
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protein 13g
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salt 2.5g
Ingredients
- 250g young peas in their pods
- 1 tbsp olive or rapeseed oil
- 1 tsp sea salt flakes
- 100g unsalted pistachios , shelled
- 1½ tbsp coriander seeds
- 1½ tbsp cumin seeds
- 2 tbsp sesame seeds
- 1 tsp chilli flakes
- 1 tsp sea salt flakes
- 1 preserved lemon , skin only, finely chopped to make a paste
- ½ garlic clove , grated or crushed
- small bunch of mint , chopped
- 150ml natural yogurt
- drizzle of extra virgin olive oil
Method
To make the dukkah, toast the pistachios in a frying pan for 2 mins until turning a shade darker. Tip into a food processor or mortar. Toast the coriander and cumin seeds in the pan for 2 mins or until aromatic, then add to the pistachios. Pound or blitz the nuts and spices until the pistachios and coriander seeds have broken down. If using a food processor, don’t blitz too much – the dukkah should have texture. Toast the sesame seeds until golden brown, then stir into the pounded pistachio spice mixture along with the chilli and salt. Will keep in an airtight container for up to two weeks (see tip, below).
To make the dip, combine the lemon, garlic, mint, yogurt and a pinch of salt in a bowl. Keep chilled until ready to serve.
Tip the peas into a large bowl, drizzle with the oil and scatter over a pinch of the salt. Toss well until each pod is coated.
Thread the pea pods onto skewers. Cook over a hot BBQ or in a griddle pan, until charred and smoky, about 2-3 mins on each side. Arrange the pea skewers on a platter and scatter with dukkah. Drizzle the dip with a little extra virgin olive oil and serve alongside the peas for dipping.
