BBQ peas with pistachio dukkah & preserved lemon & mint yogurt

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

Ingredients

• 250 g young peas in their pods
• 1 tbsp olive or rapeseed oil
• 1 tsp sea salt flakes
• 100 g unsalted pistachios , shelled
• 5.5 tbsp coriander seeds
• 5.5 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
• 0.5 garlic clove , grated or crushed
• small bunch of mint , chopped
• 150 ml natural yogurt
• drizzle of extra virgin olive oil

Steps

1. 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).
2. To make the dip, combine the lemon, garlic, mint, yogurt and a pinch of salt in a bowl. Keep chilled until ready to serve.
3. 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.
4. 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.