Name: Pea salad with lemon and yogurt
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200 g frozen peas; 150 g sugar snap peas, cut into thin strips; A bunch of dill, chopped; A large bunch of mint, leaves roughly torn; 2 spring onions, green and white parts separated; 1 lemon; 250 g Greek yogurt; 1 teaspoon cumin seeds, toasted and crushed; 30 g dry quinoa; 1 teaspoon olive oil for the quinoa; Salt; 2 garlic cloves, chopped; 1 long red chilli, sliced; 60 ml olive oil; 1 teaspoon honey

Barely cooked peas and thinly sliced sugar snaps, with dill and mint, laid over cumin Greek yogurt. The dressing is made by pouring hot olive oil over garlic, chilli and the white part of the spring onions. The quinoa is boiled, then baked until crisp, for crunch.

Method

Preheat the oven to 200 °C. Cook the quinoa briefly in boiling water, drain and dry it well. Toss it with the teaspoon of olive oil, spread it on a tray lined with baking paper and bake for 15 to 20 minutes, until the grains are crisp. Keep an eye on it towards the end.

Cook the peas for two to three minutes in boiling salted water, drain, rinse under cold water and drain well.

Mix the yogurt with the cumin, half the dill, a pinch of salt and a tablespoon of lemon juice. Peel off five strips of lemon zest and set them aside.

Heat the oil until it shimmers. Put the garlic, the white parts of the spring onions and the chilli in a bowl, pour the hot oil over, season with salt and a little lemon juice, then stir in the honey.

Cut the zest into very thin strips and add it to the peas with the sugar snaps, the rest of the dill, the green parts of the spring onions, the mint and the crispy quinoa. Pour over the garlic and chilli dressing and mix well.

Spread the yogurt over a serving plate and pile the pea mixture on top before serving.