BBQ peas with pistachio dukkah preserved lemon mint yogurt
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
Instructions
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