Saladsdeliciouslyella
Grilled Sugar Snaps, Lemon Yoghurt & Crispy Garlic
With just 6 ingredients and 4 steps, you’ll have this sharing dish on the table in under 20 minutes. Fresh, vibrant, and incredibly delicious; it’s been a massive hit in the DE office, dubbed the “the green version” of last year’s favourite, our Creamy Bruschetta-Style Salad. There’s something about piling grilled summery veg on a bed of zesty yoghurt with crispy garlic and mint that just hits the spot every time.
👥 4 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●bowl
- ●spatula
📝 Preparation Steps
1
Pour the olive oil into a large (cold) frying pan, add the garlic and chilli flakes (if using). 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.
olive oil3 tablespoons
2
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. 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.
3
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.
lemon1
4
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.
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