Sugar snap peas with feta, dill and yogurt

Course: Starter or a Side

Preparation Time: 20 minutes

Cooking Time: 5 minutes

Total Time: 25 minutes

Serves: 4

Ingredients:

• ½ pound sugar snap peas, trimmed
• 1 garlic clove, finely grated
• 2 tbsps fresh lemon juice
• 4 tablespoons extra virgin olive oil, plus little bit more for drizzling
• 1 cup thinly sliced radish
• ½ cup of dill, chopped coarsely
• 2 spring onions, thinly sliced
• ½ cup of whole milk yogurt
• ½ cup feta, crumbled
• ½ tsp finely grated lemon zest
• For serving, few mint and parsley leaves
• ¼ tsp fine rock salt plus more for adding to the water
• Black pepper, finely ground

Method:

1. Keep a large pot of water to boil and add salt. At the same time, keep a bowl of salted ice water and a slotted spoon in hand. Drop peas into boiling water and cook until they are tender but still crisp. These should be ready within a minute. Use the slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a kitchen towel.
2. When cool enough, put the peas on a cutting board and slice them in half, crosswise.
3. Take a bowl and add garlic and lemon juice and whisk together. Stir in salt and pepper. Whisk in 3 tbsp of olive oil. Add the peas, spring onions, mint and parsley leaves and toss well. After tasting, add more lemon juice, olive oil and salt if required.
4. In a small bowl, add yogurt, feta, lemon zest and the remaining olive oil. Add salt, pepper and lemon juice as per the taste.
5. Take a serving platter and spread yogurt and spoon the peas on top. Scatter remaining feta on top, drizzle with oil and herbs.

Special note:

• This can be served as a side dish or eaten as an appetizer with a crispy bread.